Tested till perfect Honey Roasted Squash Rings

Honey Roasted Squash Rings

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

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2003

Recipe4 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 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
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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.

Nutritional Information Per serving: about

cal 158 pro 2g total fat 0 sat. fat 0g
carb 41g fibre 3g chol 0mg sodium 666mg

% RDI:

calcium 7 iron 13 vit A 7 vit C 28
folate 14
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