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)
Recipe from Cooking Light

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Nutritional Information

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

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. 1. Preheat the oven to 375°.
  2. 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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