Yeast Free Maple Glazed Acorn Squash Rings
Roasted acorn squash is one of fall's greatest pleasures, and these caramelized rings deliver everything you want — tender, golden flesh with a sticky-sweet glaze that smells absolutely incredible coming out of the oven. The magic comes from a simple mix of pure maple syrup, coconut oil, and warm spices including Ceylon cinnamon, ginger, and turmeric, all brushed generously over each ring before roasting. Those flavors meld together into a deeply caramelized coating that makes the edges almost candy-like while the squash stays soft and buttery inside. For anyone navigating a yeast-free lifestyle, this kind of dish is a genuine win — no fermented ingredients, no hidden additives, just whole-food pantry staples doing their thing. The optional fresh thyme scattered over the top at the end adds a subtle herbal note that balances the sweetness beautifully. It comes together on a single baking sheet with minimal prep, making it an easy side dish that still looks stunning on the table.
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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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