Baked Squash Rings Recipes

BAKED DELICATA SQUASH RINGS WITH HONEY MUSTARD DIPPING SAUCE RECIPE BY TASTY

Steps:

• Preheat oven to 425˚F (220˚C).
• Cut 1 inch (2.5 cm) off the top and bottom of each squash, so you reach the seeds. Discard the top and bottom pieces. Slice the remaining squash into ¼-inch (½ cm) thick rounds.
• Use a metal teaspoon to scoop out the seeds from the rings.
• In a medium bowl, whisk together the bread crumbs, Parmesan, garlic powder, paprika, basil, oregano, salt, and pepper.
• In another bowl, beat the eggs. Add the flour to another bowl.
• Coat each squash ring in the flour, tapping off any excess. Next, coat in the eggs. Finally, coat in the bread crumb mixture, making sure to press the breadcrumbs into the squash to adhere. Place the coated rings on a baking sheet.
• Bake the squash rings for 15-20 minutes, or until golden brown, flipping once halfway through cooking.
• Make the honey mustard dipping sauce: In a small bowl, mix together the Dijon, whole-grain mustard, and honey. Use immediately or refrigerate in an airtight container until ready to serve, up to 3 days.
• Serve the squash rings with the dipping sauce.
• Nutrition Calories: 180 Total fat: 6 grams Sodium: 820 mg Total carbs: 25 grams Dietary fiber: 4 grams Sugars: 4 grams Protein: 9 grams
• Enjoy!

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.

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.

HONEY ROASTED SQUASH RINGS

Steps:

• Whisk first 5 ingredients together in a large bowl.
• Halve each squash crosswise, peel & scoop out seeds.
• Cut into 1 inch thick rings & toss in honey mixture until well coated.
• At this point, you can cover & refrigerate for up to 6 hours.
• Arrange squash rings on a greased, foil lined, rimmed baking sheet & drizzle with honey mixture.
• Bake in preheated 350F oven, turning once & basting with liquid, until tender & golden- about 30 to 40 minutes.

ACORN SQUASH RINGS

Steps:

• 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.

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.

BAKED ACORN SQUASH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place squash in a shallow baking pan, cut side down.
• Bake in preheated oven for 30 minutes, or until tender.
• Turn cut side up; season with salt and pepper, dot with butter and sprinkle with brown sugar and cinnamon.
• Bake for 20 minutes more.

BAKED BUTTERNUT SQUASH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place squash, cut sides down, in a 9x13 baking dish. Pour water into dish around squash halves.
• Bake in the preheated oven until tender and easily pierced with a fork, about 1 1/2 hours. Carefully remove the skin with a fork; it should be very easy to remove. Top squash halves with butter and season with salt and pepper to taste.