Honey Roasted Squash Rings
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Recipe based on 1 ratings.
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 |
- Portion size: 4
In season, acorn squash skins are tender enough to eat, but at other times, you may want to peel them off.
Ingredients
- 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
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
