Maple Glazed Acorn Squash Rings Recipe Perfect for Fall

There’s something magical about fall, isn’t there? The crisp air, the vibrant leaves, and the cozy flavors that seem to make their way into every dish. And let me tell you, these Maple Glazed Acorn Squash Rings are like autumn on a plate. Sweet, caramelized edges, a soft, buttery interior, and that hint of maple syrup—it’s the recipe you didn’t know you needed. Whether you’re hosting a holiday dinner or just want a quick side dish that feels special, this recipe fits the bill perfectly.

I first stumbled upon the idea of glazed acorn squash during a chilly weekend when I wanted something sweet but still wholesome. After a few tweaks and experiments, this became my go-to—and honestly, my family requests it way more than I expected! It’s simple, stunning, and oh-so-delicious. Trust me, once you try it, you’ll be hooked.

Why You’ll Love This Recipe

• Quick & Easy: This recipe takes less than 40 minutes from start to finish, making it perfect for busy weeknights or last-minute holiday prep.
• Simple Ingredients: You don’t need any fancy pantry items—just acorn squash, maple syrup, and a few kitchen staples.
• Perfect for Fall Gatherings: Whether it’s Thanksgiving, a cozy dinner party, or just a casual night at home, these squash rings look as good as they taste.
• Crowd-Pleaser: Kids love the natural sweetness, and adults can’t get enough of the caramelized edges.
• Unbelievably Delicious: The balance of sweet maple glaze with a hint of nutmeg and cinnamon creates flavor magic.

What sets this recipe apart is the technique of slicing the squash into rings. Not only does it create a gorgeous presentation, but it also ensures even cooking and maximum caramelization. Plus, the glaze is something special—it’s just the right amount of sweetness without being overpowering.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients that come together beautifully.

• 1 acorn squash: Medium-sized, washed and dried.
• 3 tablespoons maple syrup: Pure maple syrup for the best flavor.
• 2 tablespoons olive oil: Or substitute with melted butter for extra richness.
• 1 teaspoon ground cinnamon: Adds warmth and depth.
• 1/4 teaspoon ground nutmeg: Optional, but it brings a subtle spice.
• Salt: To balance the sweetness.
• Black pepper: Just a pinch for contrast.

These ingredients are pantry staples, and you can easily adjust them to your taste. For example, swap olive oil with coconut oil for a nutty twist or add a sprinkle of brown sugar if you prefer a deeper caramel flavor.

Equipment Needed

You don’t need much to make this recipe, but a few tools will make the process smooth:

• Sharp knife: Essential for slicing the squash into even rings.
• Spoon: To remove the seeds from the squash.
• Baking sheet: A sturdy sheet ensures even cooking and caramelization.
• Parchment paper: Makes cleanup a breeze and prevents sticking.
• Pastry brush: For evenly spreading the glaze (optional).

Don’t have a pastry brush? No worries—just drizzle the glaze and use the back of a spoon to spread it out. And if your knife feels dull, sharpen it before cutting the squash—it’ll save you time and frustration.

Preparation Method

1. Preheat your oven: Set it to 400°F (200°C) and line a baking sheet with parchment paper.
2. Prep the squash: Slice the acorn squash into 1/2-inch thick rings, then use a spoon to scoop out the seeds and fibrous bits from each ring.
3. Mix the glaze: In a small bowl, combine maple syrup, olive oil, cinnamon, nutmeg, salt, and pepper. Stir until well blended.
4. Glaze the squash: Arrange the squash rings on the prepared baking sheet. Brush or drizzle the maple mixture over each ring, ensuring they’re evenly coated.
5. Bake: Roast the squash rings for 20 minutes, then flip them carefully using tongs or a spatula. Brush them again with any remaining glaze.
6. Finish roasting: Bake for another 15-20 minutes, or until the rings are tender and caramelized around the edges.
7. Serve: Let the rings cool slightly before serving. They’re best enjoyed warm!

Tip: Keep an eye on the squash during the last few minutes of roasting to prevent the glaze from burning. You want golden caramelization, not charred edges!

Cooking Tips & Techniques

• Choose the right squash: Look for acorn squash with smooth skin and no soft spots. A medium size works best for even slices.
• Don’t skip the parchment paper: It prevents sticking and makes cleanup so much easier.
• Use fresh spices: Freshly ground cinnamon and nutmeg will take the flavor to the next level.
• Flip carefully: Acorn squash rings can be delicate, so use tongs or a spatula to flip them without tearing.
• Make extra glaze: If you’re a glaze-lover like me, double the recipe and drizzle the extra on top before serving.

Pro Tip: If the squash rings are uneven in size, place the thicker ones on the edges of the baking sheet to ensure they cook evenly.

Variations & Adaptations

• Dietary Adaptations: Swap olive oil with coconut oil for a dairy-free option or use vegan butter for a buttery flavor.
• Seasonal Twist: Add a sprinkle of pomegranate seeds or toasted pecans for a festive fall look.
• Spicy Kick: Mix a pinch of cayenne pepper into the glaze for a sweet-and-spicy flavor combo.
• Herby Version: Add a sprinkle of fresh rosemary or thyme before roasting for an earthy twist.
• Personal Favorite: Sometimes I’ll drizzle a little balsamic reduction over the roasted rings for a tangy counterpoint to the maple sweetness.

The beauty of this recipe is how easy it is to customize. Feel free to experiment with your favorite flavors—you really can’t go wrong!

Serving & Storage Suggestions

These maple glazed acorn squash rings are best served warm, straight out of the oven. Here are some serving and storage tips:

• Serving temperature: Serve them warm for the best flavor and texture.
• Perfect pairings: Pair with roasted chicken, turkey, or a hearty grain salad for a complete meal.
• Presentation: Arrange the rings on a platter with fresh herbs for a stunning visual effect.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Warm them in the oven at 350°F (175°C) for 10-15 minutes to regain their caramelized edges.

If you’re making them ahead of time, reheat them just before serving to preserve their texture and flavor.

Nutritional Information & Benefits

Here’s a quick snapshot of the nutritional perks:

• Calories: Approximately 150 calories per serving (depending on glaze amount).
• Rich in vitamins: Acorn squash is packed with Vitamin A and C, supporting immune health and skin rejuvenation.
• Low in fat: A wholesome option for those watching their fat intake.
• Diet-friendly: Naturally gluten-free and vegetarian.
• Maple syrup benefits: A natural sweetener with antioxidants and minerals like zinc and manganese.

It’s a side dish you can feel good about indulging in!

Conclusion

If you’re looking for a recipe that embodies the flavors of fall, these Maple Glazed Acorn Squash Rings are a must-try. They’re simple to make, stunning to serve, and absolutely irresistible. Whether you’re a squash lover or just dipping your toes into fall produce, this recipe is bound to become a favorite in your kitchen.

Try it out and let me know how you customize it—do you add spices, nuts, or maybe even a drizzle of honey? I’d love to hear your ideas in the comments below. Don’t forget to save this recipe for your next fall gathering. Happy cooking!

FAQs

Can I use another type of squash?

Yes! Butternut squash works well, though you’ll need to adjust the slicing since it doesn’t naturally form rings.

Is this recipe vegan?

It can easily be made vegan by using olive oil or coconut oil instead of butter.

Can I make this recipe ahead of time?

Yes, roast the rings and store them in the fridge. Reheat them in the oven before serving to restore their texture.

What’s the best way to slice acorn squash?

Use a sharp knife to cut through the squash horizontally. Be careful and go slowly to avoid uneven cuts.

Can I freeze the leftovers?

Freezing isn’t recommended as the texture of the squash can become mushy upon thawing.

Print