Seeds Free Maple Glazed Acorn Squash Rings
Roasted acorn squash is one of fall's greatest pleasures, and this version takes it somewhere truly special with a warm, spiced maple glaze that caramelizes beautifully in the oven. The rings come out tender in the center and golden at the edges, with Ceylon cinnamon, ginger, and turmeric giving every bite a gently exotic depth that goes way beyond basic squash. Coconut oil keeps the whole thing plant-based and rich without any dairy, and pure maple syrup does all the sweetening naturally. For anyone navigating a seeds-free lifestyle, this recipe is a genuine win — the seeds are scooped clean from each ring before cooking, and every single ingredient on the list is completely free of seed-derived oils, seasonings, or hidden extras. A scatter of fresh thyme at the end adds a herby brightness that makes the dish feel restaurant-worthy with almost no effort. It works beautifully as a side for a holiday spread or a cozy weeknight dinner, and the visual impact of those gorgeous caramelized rings on a platter is hard to beat.
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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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