Recipe found at http://thetolerantvegan.com/2012/10/baked-acorn-squash-rings/
- 3 ripe acorn squash
- sea salt, to taste
- fresh ground black pepper, to taste
- 3 tablespoons vegan butter substitute, melted
- 1/4 cup plus 1 tablespoon water
- 1/4 cup fresh squeezed orange juice
- 2 tablespoons orange zest
- 1/4 cup maple syrup
- 2 tablespoons chopped fresh thyme
- 1/4 cup dried cranberries
- Preheat your oven to 400 degrees Fahrenheit.
- Slice the ends off of each squash.
and carefully slice each squash into pieces roughly 1/2" thick. Don't
worry if the rings aren't even. Don't worry if you accidentally slice
the ring open so you have something that resembles the letter C more
than it resembles a ring. It will taste the same.
- Use a biscuit cutter (or a knife) to cut the middle seedy part out of each ring.
- Discard the seeds.
- Place the squash rings in a large bowl and sprinkle with salt and pepper.
- Add 2 tablespoons of the melted vegan butter and toss the rings so that they're all coated.
- Place the rings in a large, ovenproof saute pan or skillet. It's okay if they overlap.
- Whisk together 1/4 cup water, orange juice and orange zest.
- Pour the water mixture over top of the squash rings.
the rings over medium-high heat for 15 minutes or until tender when
poked with a fork. I found that it's best to rotate them every 5 minutes
or so, so that each ring gets to spend some time close to the bottom of the
- Whisk together the remaining water, vegan butter and the maple syrup.
- Remove the squash from the heat.
- Pour the syrup mixture over the squash rings.
- Sprinkle the dried cranberries and thyme over the rings.
- Bake the rings for 15-20 minutes, until tender.
- Serve immediately.