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Acorn Squash Rings

  • Servings: 8

Source: Martha Stewart Living, Winter 1990


  • 2 small acorn squash
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 4 tablespoons balsamic vinegar


  1. Cut the unpeeled squash crosswise into 1/2-inch slices; using a biscuit cutter slightly larger than the seed center, cut out the seeds from each ring and discard.

  2. Heat the olive oil and butter in a heavy saute pan. Add the squash rings and brown on both sides, cooking until tender. Add the vinegar and continue to cook until squash starts to caramelize. Serve hot.

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