Orange Caramelized Squash Rings

Offering interesting form and color, these sweet orange-glazed squash rings are a perfect complement to the plate as well as the palate. MORE+ LESS-

By Pillsbury Kitchens

Updated November 11, 2008

Ingredients

medium acorn squash

tablespoons butter, melted

tablespoons orange marmalade

tablespoons packed brown sugar

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1

Heat oven to 350°F. Wash squash; pierce several times with fork. Place squash on microwavable paper towel in microwave oven. Microwave on High 5 to 6 minutes, turning and rotating twice, until skin starts to soften. Let stand in microwave about 5 minutes to cool slightly.
2

Cut off small portion of each end of each squash. Cut each squash into 4 rings (about 1 inch thick); remove seeds. Place rings in ungreased 15x10x1-inch pan, overlapping slightly if necessary. Brush tops with half of the butter. Turn; brush with remaining butter.
3

Bake 30 minutes. In small bowl, mix marmalade and brown sugar. Brush over top of squash. Bake 10 minutes. Turn slices over; brush with remaining mixture. Bake 5 to 10 minutes longer or until squash is tender.

Cooked squash rings can be cut in half so they fit better on a dinner plate. They are delicious with pork chops.
Winter squash has very hard outer skin, and is difficult to cut when uncooked. Microwaving the squash for a short period of time softens the skin and makes it easier to cut.