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Acorn Squash Rings

 Acorn Squash Rings
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.
8 ServingsPrep: 30 min. Bake: 40 min.


  • 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


  • 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

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Acorn Squash Rings (continued)

Directions (continued)

  • servings.
Nutritional 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.