Buy squash that are heavy for their size and have a hard, deep-colored rind free of blemishes or moldy spots. Their hard skin protects the flesh, so you can store squash in a cool, dry place for up to a month before cooking.
Soy-Glazed Acorn Squash Rings
1 large acorn squash
2 tbsp olive oil
1 tsp kosher salt
1 tsp freshly ground pepper
3 tbsp low-sodium soy sauce
3 tbsp honey
1.) Preheat oven to 375 degrees.
2.) Cut both ends off the squash and discard, then cut squash crosswise into four approximately 1-inch slices. 3.) Brush each squash slice on both sides with oil and place on a cookie sheet. 4.) Sprinkle with salt and pepper. 5.) Bake squash for 15 minutes. Meanwhile, combine soy sauce and honey. 6.) Baste squash rings with soy sauce mixture. Continue baking another 15 to 20 minutes, basting with sauce every 5 or 10 minutes until the squash is fork-tender and glazed.
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