This is so yummmmmmmmmm.... made it the first time with butternut squash... couldn't wait to make it again... I DO LOVE SQUASH... just an added note..... I used butternut squash the first time and was able to peel it... this time i used acorn squash and started to peel it... unless you have some magic way to do this I found it impossible... so I cooked them with the peel on and they turned out great... the peel comes off easily, which i did before I served it... Everyone wants the recipe Lee
Never having had acorn squash before I thought this would be a good recipe to try them. It was Simply delicious. My husband has never had them either and he was impressed (he is not a fan of squash and pumpkin other than pumpkin pie). The glaze was savory and sweet and complimented the taste of the squash.
I think this is my new favorite way to fix winter squash! Sliced rings covered with glazed honey-soy-garlic-yummmy! Thanks CL!
I used acorn squash for this. I found the soy sauce was so strong and pungent it overwhelmed the rest of the flavors. If I made this again, I would reduce it to teaspoons instead of tablespoons.
This is good and yes...sweet! I left out the salt, trusting the soy sauce to provide enough for my DH's low salt diet. Also made a mistake (didn't read directions) and cut the squash into cubes. I went ahead with the recipe at 350 for 25 minutes and it was perfect. The cubes had a nice glaze and color. For kicks I added some slices of eggplant that I found in the fridge. The sweet sauce was terrific combined with the eggplant! I now have a sauce for eggplant and a sauce for squash! thanks.
This was great! I didn't add the salt, but otherwise followed the recipe exactly.
Thanks for sharing!
Loved these... wish I could make them a bit less sweet, but I think they'd lose all of the best parts! Thanks for the recipe!
I love this recipe! I cut my squash into cubes instead of rings, used low-sodium soy sauce & did not add the salt. Delicious!