These squash rings can be served straight from the oven as an simple, yet delicious side dish or they can be dressed up for a much more elegant presentation.
For example, you could fill the center area of each ring with wild rice and mushrooms or a rustic rosemary risotto. You could also fill them with a mixture of dried cranberries and toasted pecans or a blend of pomegranate arils and goat cheese. Because acorn squash lends itself so well to whatever flavors you pair it with, the options are nearly endless.
- 2 whole acorn squash, washed and sliced into 1” rings
- 2 Tbsp. olive oil
- 2 Tbsp unsalted butter, melted
- 3 Tbsp. real maple syrup
- Salt and pepper, to taste
- Preheat oven to 375
- To cut the squash in rings, start by cutting the bottom end (opposite the stem) off with a sharp, sturdy knife. Using that bottom edge as your guide, continue cutting up from that point in 1” sections toward the stem.
- Cutting through the squash can be challenging, so go slow and make sure you are working on a stable cutting surface. The goal is to end up with uniformly thick rings (and all of your fingers!).
- Once cut, remove the seeds and pulp from the center section of each ring using a round cookie cutter, if you have one. If not, use a round cup or glass as a template and cut around it with a small, sharp knife.
- Place the acorn squash rings onto rimmed baking sheet lined with parchment paper. Brush each ring with olive oil and melted butter. Turn over and brush the opposite side. Drizzle maple syrup over each ring and season with salt and pepper, to taste.
- Place in the oven and bake for 20-25 minutes or until the squash is tender. Remove from oven and serve immediately.