Glazed Squash Rings Recipes

GLAZED SQUASH

Steps:

• Preheat oven to 400 degrees. Line two rimmed baking sheets with aluminum foil, and brush with oil.
• Lay squash pieces on baking sheets. Season with salt and pepper; sprinkle squashes evenly with half the sugar. Roast until sugar has melted, about 5 minutes.
• Remove baking sheets from oven. Using tongs, turn over pieces. Season with salt and pepper; sprinkle evenly with remaining sugar. Roast until tender, about 20 minutes.

GRILLED MAPLE-GLAZED ACORN SQUASH

Steps:

• Preheat a grill for cooking over medium heat. Lightly oil the grill grates.
• Melt the butter in a small saucepan and turn off the heat. Remove 1/4 cup of the melted butter and reserve. Whisk the maple syrup, cider vinegar, dry mustard, crushed red pepper, 3/4 teaspoon salt and a few grinds of pepper into the saucepan. Bring to a simmer and cook for about 4 minutes to reduce slightly. Remove the glaze from the heat and let cool. Set aside 1/3 cup of the glaze for drizzling at the end.
• Carefully halve the squashes from the stem to the bottom. Scoop out the seeds with a spoon and discard. Place the squash halves flat-side down and slice crosswise into 1/2-inch scalloped half-moons. Place the slices in a very large bowl.
• Mix together the chili powder, coriander, cinnamon, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Sprinkle the spice mixture over the squash slices. Drizzle the reserved 1/4 cup of melted butter over the squash. Toss with your hands to make sure the slices are evenly coated.
• Place the squash slices on the grill and cover. Cook until dark grill marks appear, about 10 minutes. Flip the squash slices; cover and cook until the squash is just tender enough to be pierced easily with a paring knife, 7 to 8 minutes more.
• Brush the squash slices with the glaze and flip. Cook 1 minute, brush with glaze, flip and cook on the other side for another minute. Remove from the grill and arrange on a large platter. Drizzle with the reserved glaze. Sprinkle with the pepitas. Serve warm or at room temperature.

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.

VANILLA AND CARDAMOM-GLAZED ACORN SQUASH RINGS

Steps:

• Preheat oven to 475 degrees. Line a large rimmed baking sheet with parchment paper; set aside.
• Using a large, sharp knife, halve squash lengthwise (through the stem end and the pointy end). Using a spoon, scrape out seeds and fibers. Place each half, cut side down, on a cutting board; slice off about 3/4 inch from each end and discard. Slice squash crosswise into 1/2-inch-thick half-rings. If desired, trim away any remaining fibers by running a paring knife around the inside of each half-ring. Place in an even layer on prepared baking sheet.
• Melt butter in a small saucepan over low heat. Remove pan from heat and add maple syrup, vanilla, and cardamom; stir to combine. Using a pastry brush, lightly brush squash pieces with a little less than half the butter mixture; season with salt. Turn and brush with remaining butter mixture, reserving a tablespoon. Season lightly with salt.
• Transfer to oven and roast for 12 minutes; rotate baking sheet. Using tongs, turn squash and continue to roast until browned and tender, 10 to 12 minutes more. Remove from oven and turn, using tongs, so that darker side is facing up.
• Reheat remaining tablespoon butter mixture over low heat; brush over squash and serve.

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.

MAPLE-GLAZED BUTTERNUT SQUASH

Steps:

• Peel, seed and quarter the squash.
• Cut, crosswise, into 1/2-inch slices to make about 5 1/2 cups.
• Bring the squash, water, maple syrup, rum and mace to a boil in a large saucepan over medium-high heat.
• Reduce the heat and simmer, covered, for 15 minutes, or until the squash is tender.
• While the squash is simmering, warm a serving dish in a 200 F oven or by filling it with very hot water.
• Reserving the cooking liquid, transfer the squash with a slotted spoon to the warmed serving dish.
• Increase the heat and boil the cooking liquid about 3 minutes, or until it is thickened.
• Pour the thickened liquid over the squash.

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.