Tonight, I had all the necessary ingredients for this recipe–something that doesn’t seem to always happen when you live an hour from a large grocery store. The luck continued as I had a much better time slicing the acorn squash this time around (see my last go at Acorn Squash here: Lou Seibert’s Maple Glazed Squash). I found that making one large slice for a ring and then working around in a circle versus cutting it like a log of wood, left and right, was a lot easier.

©EverydayCookingAdventures 2013

To the sauce I added 1/3 of a shallot, minced. The recipe was easy to follow and I liked that it wasn’t drowning in butter. Well, the garlic, ginger, and shallot all pretty much burnt up if it was on the foil and not the squash so maybe lowering the temperature next time once the sauce is brushed on would be beneficial, such as to 400ºF instead.

©EverydayCookingAdventures 2013

But, the squash itself didn’t burn at all and turned out very moist and with mild sweet/sour flavor. I served the acorn squash with grilled steak and steamed broccoli. I would make this again but with the temperature adjustment I noted. Here’s my squash: #bonappetit

©EverydayCookingAdventures 2013

Squash Rings With Honey-Soy Glaze

Bon Appétit | October 1999

Yield: Makes 2 servings
Baking Time: 35 minutes

Ingredients:

• Nonstick vegetable oil spray
• 1 acorn squash
• 3 tablespoons honey
• 1 tablespoon reduced-sodium soy sauce
• 1 1/2 teaspoons rice vinegar
• 1 teaspoon minced peeled fresh ginger
• 1 garlic clove, minced

Directions:

1. Preheat oven to 450°F. Line large baking sheet with foil. Spray with nonstick vegetable oil spray.
2. Cut off both ends of each squash. Cut each squash crosswise into 4 rings. Scoop out seeds and discard.
3. Place squash rings in single layer on prepared baking sheet. Cover baking sheet tightly with foil. Bake until squash begins to soften, about 15 minutes.
4. Meanwhile, whisk next 5 ingredients in small bowl to blend. Remove foil from squash. Brush half of honey mixture over squash. Sprinkle with salt and pepper. Bake uncovered 10 minutes. Brush remaining honey mixture over squash; continue to bake until squash is brown, tender and glazed, about 10 minutes.