Shellfish Free Maple Glazed Acorn Squash Rings
These caramelized acorn squash rings are the kind of side dish that makes people stop mid-conversation to ask what smells so good. Roasted at high heat, the natural sweetness of the squash deepens beautifully while the maple and coconut oil glaze turns sticky, golden, and just slightly crisp at the edges. A warm blend of Ceylon cinnamon, ginger, and turmeric gives every bite a gentle spiced complexity that feels both cozy and a little unexpected. The whole thing comes together with pantry staples and a single baking sheet, which makes it as practical as it is impressive. Since every ingredient here is straightforwardly plant-based and ocean-free, there's zero concern about hidden seafood derivatives that sometimes sneak into store-bought glazes or seasoning blends. A scatter of fresh thyme at the end adds a herby brightness that ties the whole dish together. Serve these warm as a stunning autumn side or let them anchor a vegetable-forward dinner spread.
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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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