Wheat Free Maple Glazed Acorn Squash Rings
These caramelized squash rings are the kind of side dish that makes people stop mid-conversation to ask what smells so good. Roasted at high heat until the edges go deep golden and sticky, they hit that perfect balance of sweet, warm, and savory all at once. The glaze comes together from coconut oil, pure maple syrup, and a trio of spices — Ceylon cinnamon, ginger, and turmeric — so every ingredient is naturally free of wheat and grain-based fillers without any substitutions required. That's genuinely rare for a glazed dish, where soy sauce or flour-thickened sauces often sneak in uninvited. Acorn squash holds its shape beautifully through two rounds of roasting, giving you tender flesh with slightly crisp, lacquered edges that look stunning on a platter. A scatter of fresh thyme at the end adds a herby brightness that keeps the whole thing from feeling too sweet. Whether it's a weeknight dinner or a holiday table, this one earns its spot.
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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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