Pork Free Maple Glazed Acorn Squash Rings
These caramelized squash rings are the kind of side dish that makes people stop mid-conversation and ask what's in them. Roasted at high heat, the acorn squash turns buttery-tender on the inside while the edges go deep golden and almost lacquered from the maple glaze. Coconut oil, pure maple syrup, and a warm trio of Ceylon cinnamon, ginger, and turmeric come together into something that smells absolutely incredible the moment it hits the oven. The rings hold their shape beautifully, making them as pretty on a platter as they are satisfying to eat. Every ingredient here is naturally plant-based and free from any meat or animal fat, so there's zero guesswork about what went into the glaze. A scatter of fresh thyme at the end adds a subtle herby brightness that keeps the sweetness from feeling heavy. 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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