Vegan Maple Glazed Acorn Squash Rings
Acorn squash has a natural sweetness that practically begs to be roasted, and these caramelized rings take full advantage of every bit of it. The glaze comes together in seconds — just coconut oil, pure maple syrup, and a warm trio of Ceylon cinnamon, ginger, and turmeric — and it transforms into something deeply golden and almost lacquered by the time it hits the edges of the pan. Flipping the rings halfway through is the small move that makes a big difference, giving you that sticky, caramelized crust on both sides. Fresh thyme scattered over the top at the end adds a herby contrast that keeps the whole thing from feeling too sweet. This is the kind of dish that looks impressive on a platter but asks almost nothing of you in the kitchen. Every ingredient here is entirely plant-based, so there's no swapping or substituting needed — it's just genuinely good food that happens to work for anyone eating that way.
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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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