Honey Roasted Squash Rings
This recipe makes 4 servings
|Per serving: about||-|
|sat. fat||0 g|
- Portion size: 4
In season, acorn squash skins are tender enough to eat, but at other times, you may want to peel them off.
- 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
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