Prep 10 mins
Cook 40 mins
How sweet it is!!! The original recipe in a community cookbook specifies 400F and I haven't had any problems - but I need a new stove; however, I've decreased the temperature to 350F based on the comments & suggestions from Zaar chefs.
- Whisk first 5 ingredients together in a large bowl.
- Halve each squash crosswise, peel & scoop out seeds.
- Cut into 1 inch thick rings & toss in honey mixture until well coated.
- At this point, you can cover & refrigerate for up to 6 hours.
- Arrange squash rings on a greased, foil lined, rimmed baking sheet & drizzle with honey mixture.
- Bake in preheated 350F oven, turning once & basting with liquid, until tender & golden- about 30 to 40 minutes.
Very, very good. I had one small acorn squash and about 1/3 of a butternut squash. I peeled and cubed them both and tossed in the sauce mixture. The butternut sq. retained more shape and color, while the acorn sq. cubes absorbed more of the sauce and got browner and more pungent. It was a good combination. Will make again for sure.
OK...I havent made this but I plan on it here soon so thats why no star rating.I thought I would share a tip with everyone.To peal a squash is quite an ordeal...try this.Cut him in half length wise and cut the stem off.This creates a flat spot,now turn it over and use this to stand him up.Grab a veggie peeler and start peeling away.The strips dont come off long and clean like a potato;they are shorter and you have to keep at it but you get rid of the tough skin and if you flip him over you can go the other way to get the stuff you missed.You end up with a nicely peeled squash and your sanity in tact.Hope this helps and I look forward to trying this!Thanks
I ended up with more of a sauce than a glaze like I was expecting, but I guess my expectations were just off. Very tasty. We will make again (possibly with other types of squash)