Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.

Neno

NOTES:
For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017


Maple-and-Soy-Glazed Acorn Squash

Share

Lobo
Moderator
Moderator

Posts : 17874
Thanked : 878
Join date : 2013-01-12

Maple-and-Soy-Glazed Acorn Squash

Post by Lobo on Wed Jul 06, 2016 2:39 am


Maple-and-Soy-Glazed Acorn Squash

Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 4
The sweetness of maple syrup, the saltiness of soy and the subtle heat of ginger come together in a perfectly balanced glaze for thick slices of acorn squash. Other varieties, such as butternut and banana, can be prepared the same way. Winter squashes with firm orange flesh are great sources of beta-carotene. Serve this cool-weather dish with roasted meat or poultry.

Ingredients:


  • 1 tsp. canola or safflower oil, or canola-oil cooking spray 
  • 2 acorn squashes, each about 1 1/2 lb. 
  • 1/4 cup maple syrup 
  • 1 Tbs. low-sodium soy sauce 
  • 1/2 tsp. peeled and grated fresh ginger 
  • 1/4 tsp. kosher salt, or more, to taste 
  • Freshly ground pepper, to taste  

Directions:

Preheat an oven to 425°F. Line a large baking sheet with aluminum foil. Lightly coat the foil with the oil or spray with cooking spray.

Cut off both ends of each squash. Halve lengthwise and scoop out and discard the seeds and strings. Turn the squash halves cut side down and cut each half crosswise into 4 or 5 slices, each about 1/2 inch thick. Arrange the slices in a single layer on the prepared baking sheet. Cover tightly with aluminum foil. Bake the squashes for about 15 minutes.

Meanwhile, in a small bowl, whisk together the maple syrup, soy sauce and ginger.

Remove the baking sheet from the oven and remove the foil. Brush half of the maple syrup mixture on the squash slices. Season with the salt and pepper. Return the baking sheet to the oven and bake, uncovered, for 10 minutes. Remove the baking sheet from the oven and turn the squash slices over. Brush them with the remaining maple syrup mixture. Return to the oven and bake until browned and tender when pierced with a knife, 5 to 10 minutes more.

Transfer the squash slices to a warmed serving dish and serve immediately. Serves 4.

Adapted from Williams-Sonoma, Essentials of Healthful Cooking, by Mary Abbott Hess, Dana Jacobi & Marie Simmons (Oxmoor House, 2003).

    Current date/time is Mon Dec 05, 2016 10:39 pm