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Glazed Squash

You can start a day or two beforehand on the dishes that will complete your holiday menu: Slice squash up to a day ahead; refrigerate in a resealable plastic bag. Once cooked, squash can sit at room temperature, covered, for up to two hours.
Everyday Food, November 2006
  • Prep Time 10 minutes
  • Total Time 35 minutes
  • Yield Serves 8
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Ingredients

  • Vegetable oil, for baking sheets
  • 3 acorn squashes (about 1 1/2 pounds each), halved, seeded, and sliced into 1-inch-thick crescents
  • Coarse salt and ground pepper
  • 1/2 cup packed dark-brown sugar

Directions

  1. Preheat oven to 400 degrees. Line two rimmed baking sheets with aluminum foil, and brush with oil.
  2. Lay squash pieces on baking sheets. Season with salt and pepper; sprinkle squashes evenly with half the sugar. Roast until sugar has melted, about 5 minutes.
  3. Remove baking sheets from oven. Using tongs, turn over pieces. Season with salt and pepper; sprinkle evenly with remaining sugar. Roast until tender, about 20 minutes.

Recipe Reviews

  • cathyesibill
    3 Jan, 2012

    This was delicious and so simple! I squash served 2 of us with a little leftover.

  • Jacksmama
    19 Sep, 2010

    This was delicious and very simple! Will be making this again and again!

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