Honey Roasted Squash Rings

From: Connie Lea

On Jan 17, 2010

This was really good. I did divide the recipe by 4 and only used 1/2 acorn squash, so the sauce didn't run out, then scooped out and mashed when done. Otherwise I followed the recipe exactly. I really liked this. Thanks for a great recipe.

From: tomsawyer

On Jan 2, 2010

I made these with acorn squash and just drizzled them with the sauce before putting them in the oven. They absorbed the sauce quite nicely and we enjoyed their sweet taste.

From: PaulaG

On Jan 2, 2005

This is a nice way to fix squash. I have found that if you microwave the whole squash for 1 minute turn and microwave an additional minute it makes it much easier to cut. I cut the squash in half and then sliced it. After it was in slices it was so easy to trim away the fibers and seeds. Cooked it at the 350 degrees and it was delightful with my New Years dinner.

From: Roosie

On Nov 4, 2004

This was yummy! Unfortunately, halfway through cooking my oven went wacko and decided that it wanted to be closer to 500º than 400º and it burnt the glaze. So, I tranferred pans, got the heat back down and let this finish cooking. Very tasty sweet and salty way to serve squash. I did make this with butternut, so I didn't really get rings- I did chunks instead. When I read the recipe, I thought that it was weird that it called for you to baste the squash- I thought the mixture would be too thick, but it was surprisingly thin, espeically once it was heated. Very yummy way to serve squash! We had for dinner with Easy Rice Congee #76014.