750 g acorn squash 1 1/2 lb
45 ml honey 3 tbsp
15 ml soy sauce 1 tbsp
10 ml cider vinegar 2 tsp
7 ml garlic, minced 1 1/2 tsp
Cut off both ends of each squash. Cut each squash crosswise into 4 rings. Scoop out seeds and discard. Place squash rings in single layer on greased baking sheet. Cover with foil. Bake in preheated 450 F (230 C) oven until squash begins to soften, about 15 minutes.
Meanwhile; whisk next 4 ingredients in a small bowl to blend. Remove foil from squash. Brush half of honey mixture over squash. Sprinkle with salt and pepper. Bake uncovered 10 minutes. Brush remaining honey mixture over squash; continue to bake until squash is brown, tender and glazed, about 10 minutes.
Serves 4