Cinnamon Squash Rings Recipes
SPICED SQUASH RINGS
If you're tired of traditional sweet potatoes, this side dish is a tasty alternative. The cornmeal gives it a pleasant texture, and there's a nice balance between sweetness and spice.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- Wash squash. Cut into 1/2-in rings; remove and discard seeds and membranes. In a shallow dish, beat eggs and milk. In another shallow dish, combine the cornmeal, brown sugar, cinnamon, salt and nutmeg. Dip squash rings into egg mixture, then into cornmeal mixture; turn to coat. , Place in a greased 15x10x1-in. baking pan; drizzle with butter. Cover and bake at 400° for 25 minutes. Uncover; bake 10 minutes longer or until the squash is tender.
Nutrition Facts : Calories 195 calories, Fat 9g fat (5g saturated fat), Cholesterol 75mg cholesterol, Sodium 177mg sodium, Carbohydrate 26g carbohydrate (10g sugars, Fiber 2g fiber), Protein 4g protein.
CINNAMON ROASTED BUTTERNUT SQUASH
Not only is roasted butternut squash a perfect side dish, it's perfect to add to rice bowls or to top hearty salads. We enjoy it cold and often save some for the following day to add to salad for lunch. If you've got lots leftover, make soup. Throw leftover roasted squash into a blender with a splash or two of stock and blend. This recipe can be used for other varieties of winter squash. Simply substitute other winter squash varieties for butternut squash in our recipe below.
Provided by Adam and Joanne Gallagher
Categories Side Dish
Time 1h
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 425 degrees F and line two large baking sheets with aluminum foil.
- Toss squash cubes with olive oil, brown sugar, cinnamon, salt and the cayenne until well coated. Tumble coated squash onto baking sheets and spread into one layer. Try not to crowd them too much or else they will not brown.
- Bake squash, turning once and rotating pans once, until edges are lightly browned and centers are tender; 40 to 45 minutes. (Since ovens can often run hotter than you have heated them to, check the squash every so often to make sure they are not roasting quicker than expected).
Nutrition Facts : Calories 203, Protein 3 g, Carbohydrate 37 g, Fiber 6 g, Sugar 11 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 0 mg
CINNAMON SQUASH RINGS
Stress free side dish ready in one hour. Enjoy these tasty squash rings dipped in egg mixture coated with bread crumbs.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 400°. Mix brown sugar, milk and egg. Mix bread crumbs, cornmeal and cinnamon. Dip squash slices into egg mixture, then coat with bread crumb mixture.
- Place squash in ungreased rectangular pan, 13x9x2 inches. Drizzle with butter. Bake uncovered 30 to 35 minutes or until tender.
Nutrition Facts : Calories 190, Carbohydrate 21 g, Cholesterol 35 mg, Fiber 3 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 190 mg
HONEY ROASTED SQUASH RINGS
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.
Provided by CountryLady
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
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.
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- Preheat oven to 425F, line a baking tray with a Silpat Non-Stick Baking Mat, 11 5/8 x 16 1/2-inches, Half Sheet Size or line tray with aluminum foil and spray with cooking spray; set aside.
- Trim about one inch of flesh from each end of squash, creating flat bases. Stand the squash on one and and carefully slice it lengthwise. Remove seeds and fibrous or stringy membranes from squash and discard. Slice into pieces about 3/4-inch thick in width; length does not matter.
- Place squash pieces in a mound on baking tray, drizzle with oil, sprinkle cinnamon, sugar, ginger, salt, pepper, and any optional seasonings used over the top. Toss with hands to coat and distribute. Arrange squash in an even flat layer on baking tray, without sides touching. Bake for about 18 to 20 minutes, remove tray, and flip pieces over with tongs. Return tray to oven and bake for 5 to 15+ minutes on second side, or until desired browning is reached. Baking times will vary greatly based on squash used, its moisture content, how big or small pieces are, and personal preferences.
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- Preheat oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper and set aside.
- Clean the squash, cut both ends off and slice in half lengthwise. Remove the seeds and then cut each half into 1/4-inch thick slices.
- Place the squash slices in a large bowl. Drizzle with olive oil and maple syrup and sprinkle with cinnamon. Toss to coat.
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