Xanthan Gum Free Maple Glazed Acorn Squash Rings
Autumn comfort food doesn't get much more satisfying than caramelized squash rings pulled straight from a hot oven, and this recipe delivers that cozy, golden payoff with zero fuss. The glaze comes together from just coconut oil, pure maple syrup, and a warm trio of Ceylon cinnamon, ginger, and turmeric — nothing processed, nothing hidden, and absolutely no thickeners or stabilizers in sight. That matters more than you might think, since plenty of packaged glazes and spice blends sneak in additives that can be hard to spot on a label. Here, every ingredient is exactly what it says it is, which makes this a genuinely stress-free dish to prepare. The squash rings roast until fork-tender with edges that go deep golden and slightly sticky — that caramelization is all maple syrup doing its thing, no shortcuts needed. A scatter of fresh thyme at the end adds a herby brightness that keeps the sweetness from feeling heavy. It works beautifully as a side dish for a holiday spread or a weeknight dinner when you want something that looks impressive without much effort.
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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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