Sesame Free Maple Glazed Acorn Squash Rings
Roasted acorn squash is one of fall's greatest pleasures, and these caramelized rings take it somewhere truly special. Coconut oil and pure maple syrup form a glossy, sticky glaze that deepens and darkens in the oven, coating each ring in something that tastes almost like candy — but in the best, most wholesome way. Ground Ceylon cinnamon, ginger, and turmeric add warmth and a subtle earthiness that makes the whole dish feel a little more complex than its short ingredient list suggests. For anyone navigating sesame allergies or sensitivities, this recipe is a genuinely stress-free win — every single ingredient is straightforward, with no hidden pastes, oils, or sauces that commonly sneak sesame into otherwise simple dishes. The technique is just as unfussy: slice, glaze, roast, flip, and let the oven do the heavy lifting. A scatter of fresh thyme at the end adds a herby brightness that cuts through the sweetness beautifully. Serve these warm as a side dish, and don't be surprised when they disappear before anything else on the 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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