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Acorn Squash Rings Recipe

I love to fix acorn squash this way. It's pretty and impressive to serve, a tasty combination of fruit and vegetable and my favorite side dish when I make meat loaf. My husband, who was a "meat and potatoes" man when we were married, requests this dish often.

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8 Servings
Prep: 30 min. Bake: 40 min.

Ingredients

2 large acorn squash (about 1-1/2 pounds each)
4 tablespoons butter, divided
2 tablespoons maple syrup
1 medium onion, quartered and sliced
1 large Golden Delicious apple, cut into 1/2-inch pieces
1 large Red Delicious apple, cut into 1/2-inch pieces
1 banana, sliced
1 orange, sectioned and cut into 1-inch pieces
1/2 to 1 teaspoon curry powder
1/4 to 1/2 teaspoon pepper
1/4 teaspoon salt
2 tablespoons chopped toasted almonds

Directions

Cut ends from squash. Slice each squash widthwise into four rings; remove seeds. Place rings on a greased foil-lined baking pan. In a small saucepan, bring 2 tablespoons butter and syrup to a boil. Brush each ring with syrup mixture.
Cover and bake at 350° for 30 minutes. Uncover and bake another 10-15 minutes, basting with syrup mixture.
In a skillet, saute onion in remaining butter. Add apples and cook until crisp-tender, about 3 minutes. Stir in banana, orange and seasonings; heat through. Place rings on serving platter; fill centers with apple mixture. Sprinkle with almonds. Yield: 8 servings.

Nutrition Facts: 1 serving (1 each) equals 170 calories, 7 g fat (4 g saturated fat), 15 mg cholesterol, 136 mg sodium, 28 g carbohydrate, 4 g fiber, 2 g protein.

Acorn Squash Rings published in Bountiful Harvest Cookbook , p23

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