Paleo Maple Glazed Acorn Squash Rings
Roasted acorn squash is one of those dishes that looks like it took serious effort but comes together with surprisingly little fuss. These golden rings get their deep, caramelized edges from a simple glaze built on coconut oil, pure maple syrup, and a warm trio of Ceylon cinnamon, ginger, and turmeric — every single ingredient is whole and unprocessed, exactly the way grain-free, legume-free eating is meant to work. The natural sugars in the maple syrup concentrate in the oven, turning the edges almost lacquer-like while the squash itself becomes fork-tender and silky inside. Fresh thyme scattered over the top at the end adds a subtle herbal note that keeps the sweetness from feeling one-dimensional. This is the kind of side dish that earns compliments at the table whether your guests follow any particular way of eating or not. It pairs beautifully with roasted chicken or pork, but honestly it can hold its own as the centerpiece of a lighter autumn meal.
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Learn more →Ingredients
4 servings
- 2 medium acorn squash (about 1.5 lb each)
- 2 tbsp coconut oil, melted
- 3 tbsp pure maple syrup
- ½ tsp ground ceylon cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground turmeric
- ½ tsp fine sea salt
- 1 tbsp fresh thyme leaves (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
- 2
Trim the stem end off each acorn squash, then cut each squash crosswise into 1-inch rings. Use a spoon to scoop out the seeds and stringy fibers from the center of each ring, leaving a clean opening.
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