Honey Roasted Squash Rings

By The Canadian Living Test Kitchen

Tested till perfect

89 people added this to their Recipe Box
Bookmarks
Recipe5 out of 5 based on 1 ratings.
Honey Roasted Squash Rings

This recipe makes 4 servings

change servings

To change the number of servings, enter the number of servings you'd like in the box below, then press "calculate".

or Reset

Nutritional Info

Per serving: about -
cal 158
pro 2 g
total fat 0
sat. fat 0 g
carb 41 g
fibre 3 g
chol 0 mg
sodium 666 mg
% RDI: -
calcium 7
iron 13
vit A 7
vit C 28
folate 14
  • Portion size: 4

In season, acorn squash skins are tender enough to eat, but at other times, you may want to peel them off.

Ingredients

  • 1/4 cup 1/4cupliquid honey
  • 2 tbsp 2tbspsoy sauce
  • 1 1minced clove garliccloves of garlic
  • 1/4 tsp 1/4tspeach of salt and pepper
  • 2 2acorn squashacorn squashes or butternut squashes, 2 1/2 lb/1.25 kg in total

Preparation

In large bowl, whisk together honey, soy sauce, garlic, salt and pepper. Halve each squash crosswise; scoop out seeds. Cut into 1-inch (2.5 cm) thick rings. Toss in honey mixture until well coated. (Make-ahead: Cover and refrigerate for up to 6 hours.)

Arrange squash on greased foil-lined rimmed baking sheet; drizzle with honey mixture. Bake in 400°F (200°C) oven, turning once and basting with honey mixture, until tender and golden, 30 minutes for acorn squash, 40 minutes for butternut.

Source : Canadian Living Magazine: October 2003

Related content

Contests

All contests



New videos