These Maple Roasted Acorn Squash Rings are a sweet and simple, fall side dish made with maple syrup, cinnamon, brown sugar, and other seasonings.
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I was trying to hold onto the Halloween season as long as possible, but I finally put my Halloween decorations away and put out a few Thanksgiving decorations in its place. The thought of Christmas was being pushed way out of my mind until I decided to buy a second, smaller Christmas tree this week. Then, I couldn’t help it any longer. Cue the Mariah Carey holiday jams! It’s holiday time!
If you’re already exhausted by bloggers’ early displays of holiday cheer, don’t worry. I’m not quite there yet. I still want to give Thanksgiving a nod. Plus, there’s still so much I want to embrace about the fall season before “freezin’ season” begins! Like squash season!
A perfect side dish that’s full of fall flavor!
I’ve been making the rounds among squash varieties. One of my favorites being acorn squash. It’s buttery in texture when roasted and has a slightly sweet and subtle flavor. The skin is also edible and softens after it cooks, which makes acorn squash perfect to cut into rings! Acorn squash is great as both savory and sweet dishes, and it always reminds me of special dishes mom used to make at home!
Every once in a while during the fall, my mom would roast acorn squash with butter, brown sugar, and cinnamon. It was so simple, but so delicious! If fall had a flavor, that was it! I was recently inspired by my mom’s favorite way to make acorn squash when I was looking for a side to make with dinner. So I made acorn squash rings roasted with maple, cinnamon, and brown sugar!
The first thing you need to do is give the squash a good washing since you’ll be eating the skin. Then, cut the top off the acorn squash and scoop out the seeds and insides, like you would with a pumpkin. Carefully cut the squash into rings.
I pre-roasted the squash to soften it up a little. Then, I mixed up my seasonings, sprinkled it on top of the squash, and drizzled it with maple syrup. As the squash roasts with all of that maple, sugary goodness, it caramelizes. Mmm! If you like candied yams, you need to try this!
- 1 acorn squash
- 3 tbsp. light brown sugar
- 1 tsp. ground cinnamon
- Dash of ginger
- Dash of salt
- Extra virgin olive oil
- 1/4 cup maple syrup
- Optional: fresh thyme
- Preheat oven to 400 degrees. Line a baking sheet with foil.
- Cut the top and bottom off of the acorn squash. Scrape out the inside and seeds. Then, cut the squash into rings.
- Place the squash rings onto a baking sheet, spreading them out so they have room to bake evenly.
- Bake for 15 minutes, or until softened.
- While the squash rings are baking, mix the brown sugar, cinnamon, ginger, and salt in a small bowl.
- Flip the squash rings when they are done. Brush with olive oil, drizzle with syrup, and sprinkle the seasoning mixture on top.
- Bake again for 25 minutes, or until the edges are golden brown and the syrup and seasoning mixture has caramelized.
- Remove from heat, garnish with fresh thyme, and serve.
My husband, who is pretty picky about eating softened vegetables and squash (he’s a texture dude), had no trouble chowing down on this! One acorn squash was just enough for two of us.
If you’re thinking of making this for Thanksgiving, I would at least triple this recipe. Acorn squash lasts a while in the fridge, so you could start buying it ahead of time!
Did you make this Maple Roasted Acorn Squash Rings recipe? Make sure to share your pics on Instagram using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!
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