Honey Roasted Squash Rings
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 158 |
| pro | 2 g |
| total fat | 0 |
| 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 |
In season, acorn squash skins are tender enough to eat, but at other times, you may want to peel them off.
Ingredients
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.
Source : Canadian Living Magazine: October 2003
- Keywords : Sides; Fall; Squash; Vegetarian; Roast;
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