Peanut Free Maple Glazed Acorn Squash Rings
Roasted acorn squash is one of fall's greatest pleasures, and these caramelized rings take it somewhere truly special. Coconut oil and pure maple syrup form a glossy glaze that deepens and crisps at the edges during roasting, while Ceylon cinnamon, ginger, and turmeric layer in a warmth that feels almost festive. The result is tender, buttery squash with a lacquered finish that looks stunning on a serving platter. Every ingredient here is straightforward and naturally free from peanuts or tree nut cross-contact concerns — no specialty swaps or label-scrutinizing required. Cutting the squash into rings rather than wedges gives you more surface area for that glaze to do its thing, which means more caramelization in every bite. A scatter of fresh thyme at the end adds a subtle herby brightness that keeps the dish from feeling too sweet. This one works just as well as a weeknight side as it does on a holiday table.
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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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