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% |
-
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.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »