Pecan Free Maple Glazed Acorn Squash Rings
Roasted acorn squash is one of fall's greatest pleasures, and these caramelized rings deliver everything you want from the season in a single, stunning dish. The glaze comes together with just coconut oil, pure maple syrup, and a warm trio of Ceylon cinnamon, ginger, and turmeric — ingredients that build real depth without any nuts in sight. Dishes like this can sometimes sneak in chopped pecans or walnut-based toppings as a finishing touch, so having a recipe that's genuinely built without them is a quiet relief. The squash rings roast at high heat until the edges go deep golden and slightly crisp while the centers turn completely tender and silky. That caramelized maple glaze does all the heavy lifting, and a scatter of fresh thyme at the end adds a savory, herby note that keeps things from tipping too sweet. It's the kind of side dish that looks far more impressive than the effort involved — and it's just as welcome on a weeknight dinner table as it is on a holiday spread.
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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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