Honey-Roasted Acorn Squash Rings

From Mary Duckworth

Ingredients

• 2 Acorn squash (about 3 pounds)
• 2 Tablespoons honey
• 4 teaspoons olive oil
• ½ teaspoon freshly ground black pepper and
• ¼ teaspoon sea salt

Directions

Preheat oven to 375◦. Cut ¼ inch from stern end and bottom of each squash, and discard. Cut each squash in half crosswise. Discard seeds and membrane. Cut each squash half crosswise into 2 (1-inch thick) slices. Combine 2 Tablespoons honey, 4 teaspoons olive oil, black pepper, and salt in a large bowl. Add squash, and toss to coat. Place squash on a jelly-roll pan coated with cooking spray. Bake at 375◦ for 30 minutes until tender.

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