Baked Acorn Squash Rings

This couldn’t be simpler: acorn squash sliced into rings, seeded, layered in a casserole dish, drizzled with maple syrup, dusted with cinnamon, and baked covered until tender. The result is soft, lightly caramelized squash with a warm spiced sweetness that makes this one of the easiest fall side dishes around.

Slicing the squash crosswise into rings instead of halving it speeds up the cook time and gives you more caramelized surface area per piece. The quarter-inch thickness is intentional — thin enough to bake through properly, thick enough to hold together when you serve them.

The low, slow bake keeps the squash moist rather than dried out. Covering the dish traps steam and finishes the rings gently.

The apple variation is worth trying. Alternating slices of cored apple between the squash rings adds a fruity brightness and extra sweetness that pairs naturally with the cinnamon and maple.

Kitchen Tips

• Cutting acorn squash can be tricky; use a large, sharp knife and be careful — the ridged skin makes it uneven. Microwave the whole squash for 2-3 minutes first to soften it slightly and make cutting safer
• A small spoon is the easiest tool for scooping the seeds and pulp from each ring
• The covered bake is important; uncovered, the thin rings dry out

Variations

• Swap maple syrup for honey or brown sugar
• Add a pinch of nutmeg alongside the cinnamon for a deeper warm spice note