Vegetarian Maple Glazed Acorn Squash Rings
Acorn squash is one of fall's most underrated vegetables, and roasting it in rings is the move that turns a humble gourd into something genuinely showstopping. The glaze here is a warm, fragrant blend of pure maple syrup, coconut oil, Ceylon cinnamon, ginger, and turmeric — ingredients that caramelize beautifully in a hot oven and fill your kitchen with the kind of smell that makes everyone wander in asking what's for dinner. Cutting the squash crosswise into rings means more surface area for that glaze to cling to and char at the edges, giving you tender, fork-soft flesh with deep golden, almost lacquered sides. A scatter of fresh thyme at the end adds a subtle herbal note that keeps the dish from tipping too sweet. This is the kind of side dish that earns a permanent spot on your weeknight rotation and your holiday table at the same time — it looks elegant but the prep is genuinely simple. Every ingredient is plant-based and straightforward, so there's no need to swap or substitute a thing.
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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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