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Ingredientes
- 1/3 c. dark brown sugar - (packed)
- 4 Tbsp. unsalted butter plus more
- 1/4 c. minced herbs, such as sage or possibly parsley or possibly rosemary
- 3 sm acorn squash - (1 1/2 lbs ea) Coarse salt to taste Freshly-grnd black pepper to taste
Direcciones
- Heat oven to 425 degrees. Lightly butter two baking sheets, and set aside. In a small saucepan, combine butter and sugar over medium heat. Stir till butter is melted. Add in 2 Tbsp. of the herbs.
- Cut unpeeled squash crosswise into 3/4-inch-thick slices. Lay slices on a cutting board. Using a round cookie cutter slightly larger than the seed center, cut the seeds from each ring, and throw away. Place squash rings on prepared baking sheet.
- Brush squash with butter mix. Sprinkle with salt and pepper. Bake for 15 min. Turn rings over, brush with butter mix and season with salt and pepper. Bake till sugar caramelizes and squash is tender when pierced with the tip of a knife, about 15 min more. Sprinkle with remaining 2 Tbsp. herbs. Serve immediately.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 72g | |
| Recipe makes 6 servings | |
| Calories 199 | |
| Calories from Fat 135 | 68% |
| Total Fat 15.39g | 19% |
| Saturated Fat 9.73g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 60mg | 3% |
| Potassium 163mg | 5% |
| Total Carbs 16.27g | 4% |
| Dietary Fiber 0.6g | 2% |
| Sugars 11.87g | 8% |
| Protein 0.5g | 1% |
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