Seed Oil Free Maple Glazed Acorn Squash Rings
Roasted acorn squash is one of fall's greatest pleasures, and this version leans into every bit of that caramelized, sweet-savory magic. Coconut oil stands in as the cooking fat here, which means you get a rich, clean roast without any of the refined vegetable or seed oils that sneak into so many weeknight recipes. The maple glaze comes together in minutes — just a whisk of pure maple syrup, Ceylon cinnamon, ginger, and turmeric — and it cooks down into something deeply golden and almost lacquered at the edges. Cutting the squash into rings rather than wedges gives you more surface area for that glaze to cling to, which translates to more caramelization in every single bite. A scatter of fresh thyme at the end adds a subtle herby lift that keeps the dish from tipping too sweet. This is the kind of side that looks impressive on a platter but asks very little of you in the kitchen — just a baking sheet, a brush, and a hot oven.
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!