Glazed Acorn Squash Rings

The last working out day for a week. Yippee! I’m taking a break because this week is a busy, busy week. This morning was a total body blast to cover all parts before the break: 1 exercise each. 4 sets x 15 repetitions. A 30 minute run on the treadmill. A 4 mile run with Shane following the workout.

In addition to a workout break, I’ve had to PRE-POST some bloggy blurts for you. I’ll offer a new post daily but it will be all recipes. Make sure to check in for some really yummy treats you might just be able to use for Turkey Day! There are items such as “A wine experience” on the 24th (tomorrow). CNYEats A Taste of Utica’s Cranberry Relish on the 25th (this one is SO GOOD – it’s like dessert!). Turkey Tips on Thanksgiving. Finally, “Not Your Traditional Tea Biscuits” on the 27th.

Tonight however, we have Glazed Acorn Squash Rings.

Now I’m not claiming they are pretty. Ted helped me slice the squash and he was all business no frills. The rings should be about 1/4″ thick, cut evenly. If you cut them as pictured, they still taste just as good.

A recipe adaptation from “The Laura Secord CANADIAN Cook Book”. A wonderful recipe for this time of year. Squash is so nutrient rich and a great way to get a reasonable dose of carbohydrates that is completely natural.

2 Acorn Squash
1/4 cup Maple Syrup
1/4 cup Orange Juice
1 TBS grated orange peel
1 TBS olive oil

Preheat the oven to 375 F. Place the squash in the microwave on high for 5 minutes. This helps soften it only slightly so you can peel and slice it into 1/4” rings.

Put the rings in a foil lined baking pan and add enough water to just touch each ring.

Cover with foil and steam in the oven at 375 for 15 minutes.

Mix the syrup, orange juice and peel together. Drain the squash rings. Sprinkle with salt and pepper. Pour the glaze over the rings and put them back into the oven for 30 minutes, uncovered or until squash is tender. *Baste with the glaze every ten minutes.