Rice Free Maple Glazed Acorn Squash Rings
Acorn squash is one of fall's most underrated vegetables, and roasting it in rings transforms it into something genuinely showstopping. The natural sweetness of the squash deepens in the oven while the maple and coconut oil glaze caramelizes into sticky, golden edges that are almost candy-like. A warm blend of Ceylon cinnamon, ginger, and turmeric gives the whole thing a gently spiced complexity that feels cozy without being heavy. Every ingredient here is naturally grain-free and starch-free, so there's no need to swap anything out or second-guess the label on a sauce bottle. The technique is straightforward — slice, brush, flip, and roast — and the result looks far more impressive than the effort involved. A scatter of fresh thyme at the end adds a herby brightness that cuts through the richness of the glaze beautifully. These rings work as a stunning side dish for a weeknight dinner or as a centerpiece on a holiday table.
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!