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Eat This: Baked Acorn Squash Rings

We have a trustworthy method for making sweet and spicy acorn squash, but there's one downside: it's slow. So we perked up when we saw this alternate method from Alicia and Summer at Bread & Honey.

They used a Martha Stewart recipe - such a simple formula, really - and sliced the acorn squash before baking. They dotted each slice with butter, brown sugar, salt and pepper, and then put them in the oven. Squash sliced like this will be ready in just 20 minutes - as opposed to the hour it takes for our usual two halves to bake.

And the rings are so pretty! They used cookie cutters to cut out the strings and seeds in the center of each slice.

Do you ever eat squash like this? Autumn harvest cooking doesn't get much better than this.

• Get the recipe: Baked Acorn Squash Rings at Bread & Honey

Related: Recipe: Sweet and Spicy Squash

(Image: Alicia Carrier at Bread & Honey)

Comments (6)

I find the peel tough. Are you supposed to eat it?

posted by Tara blogs about everything on October 21st 2008 at 1:27pm
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The rind is tough -- I think it would be hard to cut it into rings. Any suggestions?

posted by ottan on October 21st 2008 at 1:58pm
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You're not supposed to eat the skin of squash.

posted by angorian on October 21st 2008 at 3:01pm
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Thanks for linking to the recipe.

The squash was surprisingly not very difficult to cut into, especially if using a small one like the recipe calls for.

I ate the rind of the squash (with all the butter and brown sugar, it softened it quite a bit), but Alice chose not to. I think it's your choice.

posted by designismine on October 21st 2008 at 3:10pm
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I just made this for dinner the other night, but instead of butter, I used a little olive oil and grated ginger. I didn't eat the rind, but my SO did, so I guess to each his own.

angorian -- why aren't you supposed to eat the rind?

posted by apointe on October 22nd 2008 at 5:45am
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I eat the rind, my boyfriend doesn't. I like it, and it's totally safe.

posted by buffy415 on October 23rd 2009 at 12:39pm
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