I cut the squash up into cubes, and that made it easier to serve to the kiddos. I thought it was a great way to get them to eat squash. The one year old ate half a squash all by herself! Yummy new way to make squash!
Honey-Roasted Acorn Squash Rings
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)
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Amount per serving
- Calories: 186
- Calories from fat: 23%
- Fat: 4.8g
- Saturated fat: 0.7g
- Monounsaturated fat: 3.3g
- Polyunsaturated fat: 0.6g
- Protein: 2.3g
- Carbohydrate: 38.4g
- Fiber: 4.3g
- Cholesterol: 0.0mg
- Iron: 2.1mg
- Sodium: 157mg
- Calcium: 95mg
- 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
- 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.
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Honey-Roasted Acorn Squash Rings Recipe at a Glance
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