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
- Credits : Canadian Living Magazine: October 2003
Ingredients
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
- Folate 14.0
- Calcium 7.0
- Vitamin A 7.0
- Vitamin C 28.0
