I have a taste for squash that has a bit of crunchy crust. I think it's a matter of playing with temperatures and sugar and cooking pan (glass, metal, tole, cast-iron etc?)
It looks like the recipe can be multiplied by the number of squash you want to prepare.
1 acorn squash, sliced and insides scooped out
2 tsps olive oil
1/4 cup brown sugar
Optional - 1 Tbsp whiskey if not using, use water instead
Salt
Pepper
- Preheat the oven to 400°F. Line a cookie sheet with parchment paper.
- Arrange the acorn squash rings in a single layer.
- Mix together the olive oil, brown sugar, and whiskey in a small bowl. Evenly distribute half the mixture over the squash rings.
- Bake for 15 minutes, and then flip. Distribute the remaining glaze on the squash, and then bake an additional 15 minutes.
- Serve while hot.
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