Honey Roasted Squash Rings

Tested Till Perfect

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.





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