Walnut 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. The glaze comes together in minutes — just coconut oil, pure maple syrup, and a warm trio of Ceylon cinnamon, ginger, and turmeric — and it clings to each ring as it roasts into something deeply golden and fragrant. Squash dishes like this often get loaded up with candied nuts as a topping, but this recipe skips all of that entirely, so there's no need to pick anything out or worry about cross-contact at the table. The rings roast at high heat until fork-tender, with caramelized edges that are almost jammy and a little crispy all at once. A scatter of fresh thyme at the end adds a subtle herby note that keeps the sweetness from feeling one-dimensional. This is the kind of side dish that disappears fast — elegant enough for a holiday spread, easy enough for a regular weeknight dinner.
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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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