Honey Roasted Squash Rings

Author: Canadian Living

In season, acorn squash skins are tender enough to eat, but at other times, you may want to peel them off.

  • Portion size 4 servings

Ingredients

  • 1/4 cup liquid honey
  • 2 tablespoons soy sauce
  • 1 clove garlic
  • 1/4 teaspoon each of salt and pepper
  • 2 acorn squash 2 1/2 lb/1.25 kg in total
  • 2 butternut squash 2 1/2 lb/1.25 kg in total

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 666 mg
  • Protein 2 g
  • Calories 158.0
  • Total fat trace
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 41 g

%RDI

  • Iron 13.0
  • Fibre 0.0
  • Folate 14.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 7.0
  • Vitamin C 28.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Honey Roasted Squash Rings