Honey-Roasted Acorn Squash Rings

recipe
Honey boosts the natural sweetness of acorn squash. Serve this simple side with roasted chicken or pork tenderloin.

Yield:

4 servings (serving size: 2 squash slices)

Recipe from

Cooking Light

Nutritional Information

Calories 186
Caloriesfromfat 23 %
Fat 4.8 g
Satfat 0.7 g
Monofat 3.3 g
Polyfat 0.6 g
Protein 2.3 g
Carbohydrate 38.4 g
Fiber 4.3 g
Cholesterol 0.0 mg
Iron 2.1 mg
Sodium 157 mg
Calcium 95 mg

Ingredients

2 acorn squash (about 3 pounds)
2 tablespoons honey
4 teaspoons olive oil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
Cooking spray

Preparation

1. Preheat the oven to 375°.

2. Cut 1/4 inch from stem end and bottom of each squash, and discard. Cut each squash in half crosswise. Discard the seeds and membrane. Cut each squash half crosswise into 2 (1-inch-thick) slices. Combine 2 tablespoons honey, 4 teaspoons olive oil, black pepper, and 1/4 teaspoon salt in a large bowl. Add squash, and toss to coat. Place squash on a jelly-roll pan coated with cooking spray. Bake at 375° for 30 minutes or until tender.

Note:

In-House,

March 2008
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