Reviews (1) Add Rating & Review 1 Ratings 5 star values: 0 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: Unrated 11/24/2010 Sounds "DELISH" -- definitely using this one for my next "winter dinner".
Back to Vanilla and Cardamom-Glazed Acorn Squash Rings All Reviews for Vanilla and Cardamom-Glazed Acorn Squash Rings - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 8 6053_112410_squash.jpg
Ingredients Ingredient Checklist 3 small acorn squash (1 to 1 1/4 pounds each) 6 tablespoons unsalted butter 2 tablespoons pure maple syrup 4 1/2 teaspoons pure vanilla extract 1/4 teaspoon plus a pinch ground cardamom Coarse salt
Gallery Read the full recipe after the video.
Recipe Summary Servings: 8 6053_112410_squash.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
6053_112410_squash.jpg
6053_112410_squash.jpg
Ingredients
Ingredients
- 3 small acorn squash (1 to 1 1/4 pounds each) 6 tablespoons unsalted butter 2 tablespoons pure maple syrup 4 1/2 teaspoons pure vanilla extract 1/4 teaspoon plus a pinch ground cardamom Coarse salt
Directions
Preheat oven to 475 degrees. Line a large rimmed baking sheet with parchment paper; set aside.
Using a large, sharp knife, halve squash lengthwise (through the stem end and the pointy end). Using a spoon, scrape out seeds and fibers. Place each half, cut side down, on a cutting board; slice off about 3/4 inch from each end and discard. Slice squash crosswise into 1/2-inch-thick half-rings. If desired, trim away any remaining fibers by running a paring knife around the inside of each half-ring. Place in an even layer on prepared baking sheet.
Melt butter in a small saucepan over low heat. Remove pan from heat and add maple syrup, vanilla, and cardamom; stir to combine. Using a pastry brush, lightly brush squash pieces with a little less than half the butter mixture; season with salt. Turn and brush with remaining butter mixture, reserving a tablespoon. Season lightly with salt.
Transfer to oven and roast for 12 minutes; rotate baking sheet. Using tongs, turn squash and continue to roast until browned and tender, 10 to 12 minutes more. Remove from oven and turn, using tongs, so that darker side is facing up.
Reheat remaining tablespoon butter mixture over low heat; brush over squash and serve.
Reviews (1)
Add Rating & Review 1 Ratings 5 star values: 0 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 11/24/2010 Sounds "DELISH" -- definitely using this one for my next "winter dinner".
Reviews (1)
Add Rating & Review 1 Ratings 5 star values: 0 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
1 Ratings 5 star values: 0 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
1 Ratings 5 star values: 0 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
1 Ratings 5 star values: 0 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 0 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 11/24/2010 Sounds "DELISH" -- definitely using this one for my next "winter dinner".Martha Stewart Member
Rating: Unrated 11/24/2010
Sounds “DELISH” – definitely using this one for my next “winter dinner”.
Rating: Unrated
All Reviews for Vanilla and Cardamom-Glazed Acorn Squash Rings
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Vanilla and Cardamom-Glazed Acorn Squash Rings
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
