I bought an acorn squash!!! And then … I didn’t know what to do with it. I just knew that it sounded good (despite it being spring instead of fall) and was something different than my usual menu, but I completely neglected the thought of how to prepare it. I knew that I should probably roast it, because I love what kind of flavor comes from roasted squash, but I didn’t want to do the “ordinary”. With me, the “ordinary” usually involves olive oil (butter, on a naughty day), garlic, salt, pepper and high heat, which, by all accounts is NOT a bad combination, but I was itching to do something different.
I stumbled across a recipe on Recipe Zaar that sparked my interest and gave it a try. I laugh because it still has garlic, salt and pepper, but it still sounded different and sweet/salty, which is combination I can’t get enough of.
It paired deliciously with grilled chicken and sauteed spinach!
Honey Roasted Squash Rings
From: RecipeZaar.com as posted by CountryLady
¼ c. liquid honey
2 tablespoons soy sauce
1 clove garlic, minced
¼ t salt
¼ t. pepper
2 acorn squash (2 ½ lbs. total) or 1 butternut squash (2 ¼ lbs.)
Whisk first 5 ingredients together in a large bowl. Half each squash crosswise. Peel and scoop out seeds. Cut into 1-inch thick rings and toss in honey mixture until well coated. At this point, you can cover and refrigerate for up to 6 hours.
Arrange squash rings on a greased, foil-lined, rimmed baking sheet and drizzle with honey mixture. Bake in a preheated 350 degree oven, turning once and basting with liquid, until tender and golden, about 30-40 minutes.
**I mixed the honey mixture in a large plastic bag and let it marinate with the squash (just one instead of two) overnight in the fridge. Also, I was too lazy to peel the squash and just left the thick skin on. No complaints.