Pescatarian Maple Glazed Acorn Squash Rings
Roasted acorn squash is one of fall's greatest pleasures, and these caramelized rings take that seasonal magic to a whole new level. Coconut oil and pure maple syrup form a glossy glaze that cooks down into something deeply golden and almost candy-like at the edges, while Ceylon cinnamon, ginger, and turmeric add a warm, subtly complex spice that keeps every bite interesting. The rings hold their shape beautifully in the oven, making them as stunning on a serving platter as they are satisfying to eat. This is exactly the kind of dish that proves plant-forward cooking doesn't have to be an afterthought — it can absolutely be the star of the table. A scatter of fresh thyme at the end cuts through the sweetness with a little herbal brightness that ties everything together. Whether you're building a cozy weeknight dinner or rounding out a holiday spread, this one earns its place without any fuss.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!