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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.

  • prep: 10 mins
    total time: 35 mins
  • servings: 8
Photography: Con Poulos

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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. Step 1

    Preheat oven to 400 degrees. Line two rimmed baking sheets with aluminum foil, and brush with oil.

  2. Step 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. Step 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.

Source
Everyday Food, November 2006

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Reviews (2)

  • 3 Jan, 2012

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

  • 19 Sep, 2010

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