Asparagus And Acorn Squash Rings Recipes

ROASTED SQUASH AND ASPARAGUS

Steps:

• Preheat oven to 450 degrees F.
• Place squash rings in a plastic bag with olive oil, salt and pepper. Shake until well coated. Place on a baking sheet in a single layer. Cook, turning once until squash is softened and almost cooked through, about 25 minutes. About halfway through cooking, add the asparagus and continue roasting until all are tender.

SQUASH RINGS WITH HONEY-SOY GLAZE

Steps:

• Preheat oven to 450°F. Line large baking sheet with foil. Spray with nonstick vegetable oil spray. Cut off both ends of each squash. Cut each squash crosswise into 4 rings. Scoop out seeds and discard. 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.
• 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.

MICROWAVE ACORN SQUASH RINGS

Steps:

• Microwave squash on high (100%) for 2 minutes.
• Pierce squash several times and microwave on high (100%) for 15 to 18 minutes, turning 1/4 turn every 4 minutes, until soft and fork tender.
• Slice into 1 inch thick rings and remove fibers and seeds.
• Arrange in a circle on a large plate.
• Microwave butter in a small container on high (100%) for 20 seconds until melted and brush over tops of squash rings.
• Cover with waxed paper and microwave an additional 2 to 4 minutes on high (100%) until very hot.

ACORN SQUASH RINGS

Steps:

• Slice the squash into one and one half inch rings. Remove seeds and strings and place on buttered nonstick baking sheet. Top with remaining butter, season with salt and pepper and bake at 375 degrees for approximately 25 minutes, turning once, so that the squash is cooked through and still retains its shape. Serve with cranberry relish.
• TIP:
• VEGGIE SPAGHETTI
• Here's a great way to get your kids to eat squash! Just pierce the stem end of a spaghetti squash with a knife or metal skewer, and place on roasting sheet. Roast at 350 for about an hour, open, and create strands by pulling away the flesh with your fork. Serve with butter and Parmesan cheese or tomato sauce.

MAPLE GLAZED ACORN SQUASH RINGS

Steps:

• Cut squash crosswise into 4 1 inch slices; remove seeds. Place squash on microwave safe plate. Cover with plastic wrap, vent. Microwave HIGH 6 minutes or until tender.
• Preheat broiler.
• Place squash on baking sheet. Combine syrup and other remaining ingredients. Brush syrup mixture over squash. Broil 3 minutes or until bubbly. Drizzle with remaining syrup.

GLAZED SQUASH RINGS

Steps:

• Cut squash into 1/2 inch slices; discard seeds. In a large roasting pan, layer squash rings and add hot water to the depth of 1/4 inch. Cover and bake at 350* for 20 minutes. Transfer each ring to an ungreased 15-inchX10 inchX1 inch baking pan. In small bowl mix corn syrup and orange juice. Brush over squash. Bake uncovered, at 350* for 30-40 minutes or until tender, basting every 10 minutes.

HONEY ROASTED SQUASH RINGS

Steps:

• 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.

YELLOW SQUASH RINGS

Steps:

• Slice squash into rounds ¼ inch thick. Cut center from each round with a circle cutter, melon baller or paring knife (Save centers for soup or toss into a salad).
• In a large skillet, heat olive oil over medium heat. Add squash rings, garlic and oregano.
• Cook, tossing frequently, until squash is crisp-tender, 4-5 minutes.
• Add scallion, salt and pepper. Toss 30 seconds and serve.

ASPARAGUS AND ACORN SQUASH RINGS

Steps:

• Trim thick asparagus ends; cut squash in half crosswise. Scoop out and discard squash seeds; slice squash into 1/4-inch rings.
• In large pan on top of stove, carefully cook squash rings, then asparagus in boiling, salted water until tender, but not overcooked. Drain each vegetable as soon as it's tender.
• Heat butter in medium skillet. Add sugar and walnuts. Stir over medium heat until sugar is light brown.
• Deglaze pan with lemon juice, vingar and cider. Cook, stirring constantly, to reduce by half.
• To serve, layer 3 acorn squash rings on each of 4 plates; put 4 asparagus spears thru acorn squash. Spoon sauce over.
• NOTE: To make clarified butter, slowly melt stick of butter over very low heat. Let solids settle to bottom; use oil (clarified butter) from top and discard solids.