Honey-Roasted Acorn Squash Rings
"Here's a perfectly simple way to prepare one of autumn's finest offerings that came to The Times in 2010 when the Well blog published several recipes from Cooking Light magazine. Just toss slices of acorn squash with honey, olive oil, freshly ground black pepper and salt and pop into a hot oven for about a half hour. Featured in: Cooking Light’s No Meat Thanksgiving Meal...."
INGREDIENTS
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2 acorn squash (about 3 pounds)
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2 tablespoons honey
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4 teaspoons olive oil
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1/2 teaspoon freshly ground black pepper
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1/4 teaspoon salt
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