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.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 158 |
| pro | 2 g |
| total fat | trace |
| 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% |
Suggested Recipes
-
1/4 cup (50 mL) liquid honey
2 tbsp (25 mL) soy sauce
1 clove garlic, minced
1/4 tsp (1 mL) each salt and pepper
2 acorn squash (about 2-1/2 lb/1.25 kg total) or 1 butternut squash (about 2-1/4 lb/1.125 kg)
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.
Tags:
Vegetables; Hanukkah - Passover; Bake; Make-Ahead; Side Dish;
Source
Canadian Living Magazine: October 2003
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