Ingredients
2 (1-pound) acorn squash, ends trimmed off
3 tablespoons GOLDEN BLOSSOM HONEY
1 tablespoon soy sauce
2 teaspoons white wine vinegar
1 clove garlic, minced
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Preheat oven to 450 °
Cut squash into 1/2-inch rings, remove seeds. Line a large baking sheet with foil and spray well with non-stick cooking spray. Place squash rings in a single layer on baking sheet. Cover tightly with foil and bake for 15 minutes. Remove from oven and uncover.
In a small bowl, mix together remaining ingredients. Brush half of mixture over squash rings and bake uncovered for 5 minutes. Turn rings over, brush with remaining honey mixture and bake 3-5 minutes or until squash is golden brown and tender.
Serves: 4
Cut squash into 1/2-inch rings, remove seeds. Line a large baking sheet with foil and spray well with non-stick cooking spray. Place squash rings in a single layer on baking sheet. Cover tightly with foil and bake for 15 minutes. Remove from oven and uncover.
In a small bowl, mix together remaining ingredients. Brush half of mixture over squash rings and bake uncovered for 5 minutes. Turn rings over, brush with remaining honey mixture and bake 3-5 minutes or until squash is golden brown and tender.
Serves: 4
