There's always honey, vinegar and a spice. In this case, I made it to compliment the Curried Chicken and Vegetables over Quinoa.
I chose rice vinegar and ginger but the combinations are limited to your imagination. I've used apple cider vinegar and cinnamon to serve with pork. Maybe you'd like balsamic vinegar and nutmeg. If you have another combination, please share.
Time: 1 hour
Yield: Serves 4
1 tbsp olive oil
1 one-pound acorn squash
1 1/2 tbsp organic honey
1 tsp rice vinegar
1 tsp grated fresh ginger
Preheat oven to 425°F. Line large baking sheet with foil.
Brush with a thin film of olive oil.
To prepare the squash, you have a few choices. If you have a strong arm and a sturdy knife, you can start cutting the squash without this tip. For the rest of us, the process is easier if you prick the skin with a fork and microwave the squash for 2 minutes. Let it cool enough to handle. Cut off both ends and slice the remainder into 4 rings. They should be approximately 1/2 inch thick. Remove the seeds and fibers by scraping with a spoon or a small paring knife.
Place squash rings on the baking sheet. Cover with more foil and bake 10
While they bake, mix together honey, vinegar and ginger.
After 10 minutes remove the squash from the oven and remove the foil. You'll see that the squash is starting to become translucent in spots. With a basting brush, lightly baste each slice of squash with the honey mixture. Try not to get it on the foil (it will burn in that hot oven). You should have half of the mixture left. Bake uncovered 10 minutes.
Remove from the oven and baste with the remaining honey mixture. Bake uncovered for an additional 10 minutes. Serve hot, while the glaze is still a little crispy.