A lightly spiced brown sugar and maple syrup mixture makes a delicious glaze for these baked acorn squash rings. These baked squash rings make the perfect fall side dish.
2 medium acorn squash, cut crosswise into 1/2-inch slices
Salt and pepper
3/4 cup apple juice
2/3 cup light brown sugar, packed
1/4 cup maple syrup
1/4 teaspoon salt
Dash ground cinnamon
3 tablespoons butter
Line a large baking pan — such as a large jelly roll pan or two smaller pans — with foil; lightly grease or spray with nonstick cooking spray. Heat oven to 350°.
Slice the squash into 1/2 to 1-inch rounds. Cut centers out of each squash slice with a knife or a biscuit cutter about the size of the seed area.
Arrange slices on the baking sheet, overlapping slightly if necessary. Sprinkle lightly with salt and pepper and pour apple juice over the rings. Cover the pan tightly with foil and bake for 30 minutes, or just until the squash rings are tender.
Meanwhile, in a small saucepan, combine the brown sugar, maple syrup, salt, cinnamon, and butter. Bring to a simmer and cook, stirring, until sugar is dissolved. Spoon the mixture over the squash and continue baking, uncovered, for about 20 minutes, or until squash rings are tender.