Maple Glazed Acorn Squash Rings
Try this easy and delicious recipe for maple glazed acorn squash rings. Perfect as a side dish for any meal, especially during the holidays.
Glazed acorn squash rings make a delicious side dish with a holiday meal or everyday dinner. Slicing the squash into rings is easy, and the maple glaze takes just a few minutes to throw together. You can add raisins or dried cranberries if you like, or leave it plain with the warm spice flavors.
What You’ll Like About This Dish
- Perfect for fall meals. These maple-glazed rings make a cozy, seasonal side that complements holiday roasts or everyday dinners.
- Simple prep. Slicing into rings and roasting with a quick glaze makes this an easy side that looks elegant.
- Sweet and savory flavor. Maple syrup, brown sugar, and warm spices create a glaze that’s sweet, buttery, and balanced with salt.
- Flexible add-ins. Raisins or dried cranberries add pops of texture and tartness if desired.
Ingredient Notes
- Acorn squash – One large or two small squashes (about 2 pounds total) work well.
- Maple syrup – Use real maple syrup for the best flavor.
- Brown sugar – Light or dark brown sugar both work fine.
- Butter – Melted unsalted butter adds richness and helps caramelize the glaze.
- Spices – Cinnamon and nutmeg add warmth; adjust to taste.
- Salt – Kosher salt balances the sweetness.
Steps to Make Maple Glazed Acorn Squash Rings
- Heat the oven and line a baking sheet with foil for easy cleanup.
- Slice the squash into rings and remove the inner seeds and pulp from each round.
- Arrange the rings on the baking sheet in a single layer.
- In a small saucepan, combine the maple syrup, melted butter, brown sugar, cinnamon, nutmeg, and salt. Warm until the sugar dissolves.
- Brush the glaze onto the squash rings.
- Roast the squash, brushing with more glaze once or twice, until tender and slightly caramelized around the edges.
Tips
Use a sharp knife. Acorn squash can be tough to cut, so use a large, sturdy knife and stabilize the squash while slicing.
Make ahead. You can slice the squash and make the glaze a day in advance — just refrigerate both separately until ready to bake.
Double the glaze. If you want extra drizzle for serving or to use on other vegetables, consider doubling the glaze mixture.
Recipe Variations
- Add dried fruit. Stir in raisins or dried cranberries while heating the glaze for bursts of sweetness.
- Spiked glaze. Add a splash of bourbon or spiced rum to the glaze for a grown-up twist.
Serving Suggestions
- Serve with roasted turkey, ham, or chicken for a comforting side.
- Add to a grain bowl with farro, greens, and goat cheese.
- Pair with pork chops or sausage for a cozy fall dinner.
How to Store and Reheat
Refrigerate leftovers in an airtight container for up to 3 days. Let cool before storing.
Freeze? Freezing is not recommended as the texture may become watery.
To Reheat place rings on a baking sheet and warm in a 350°F oven until heated through, about 10 minutes.
Maple Glazed Acorn Squash Rings
Ingredients
- 1 large acorn squash , or 2 small, about 2 pounds
- 1/4 cup maple syrup
- 3 tablespoons brown sugar
- 3 tablespoons butter, melted
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 teaspoon kosher salt
Instructions
- Heat the oven to 375°F and line a large, rimmed baking sheet with foil.
- Slice the acorn squash into 3/4-inch rounds. Cut the center soft pulp out of the center of each round to make the rings.
- Arrange the rings on the baking sheet.
- Combine the maple syrup, melted butter, brown sugar, cinnamon, nutmeg, and salt in a small saucepan and heat over medium-low heat until the sugar is melted. Brush some of the mixture over the squash rings, saving the rest for basting.
- Roast the squash for 25 to 35 minutes, basting with the maple syrup mixture occasionally, until fork-tender.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
