Spiced Squash Rings Recipes

Steps:

• In a large bowl, combine the honey, butter, salt, cinnamon and ginger. Cut squash in half; discard the seeds. Fill squash halves with butter mixture. , Place in a greased 15x10x1-in. baking pan. Cover and bake at 375° for 1 hour or until squash is tender. Uncover; bake 10 minutes longer or until filling is bubbly.,

Steps:

• Preheat oven to 400 degrees F.
• Peel the squash. Cut each squash lengthwise and scoop out the seeds. Cut each squash crosswise into half moons.
• Sprinkle with salt and pepper and brush with a thin coat of olive oil.
• Lay squash on a cookie sheet and bake for 25 to 30 minutes, turning once, or until tender to the touch and golden.

Steps:

• Preheat oven to 425 degrees. On a large rimmed baking sheet, toss squash with extra-virgin olive oil and season with salt, pepper, cumin, coriander, and cayenne pepper. Arrange squash, cut side down, in a single layer and roast until tender, 30 minutes, flipping halfway through.

Steps:

• Preheat the oven to 425 degrees F.
• Cut the squash in half lengthwise and scoop out and reserve the seeds in a small bowl. Cut the squash into 1-inch half-moons and place into a large bowl.
• Thinly slice 1 of the jalapenos and place in a small bowl with the white balsamic, making sure the vinegar covers the peppers completely. Set aside to pickle while the squash cooks.
• Meanwhile, thinly slice the remaining jalapeno and transfer to a small skillet with 1/4 cup of the olive oil and 1 teaspoon of the harissa. Cook over medium-high heat, stirring frequently, until the peppers are shimmering and starting to lighten in color in the center and the seeds are turning golden brown, about 5 minutes. Strain the oil into the large bowl with the squash and add the remaining 2 teaspoons harissa, 1 teaspoon salt and a generous amount of freshly ground black pepper. Use tongs (the oil will be hot) to toss everything together. Transfer to a baking sheet and bake until a butter knife can be inserted easily into the squash and removed, about 30 minutes.
• While the squash is cooking, toss the seeds with the pumpkin pie spice, cayenne pepper, remaining 1/2 teaspoon olive oil, 1/4 teaspoon salt and a few grinds of black pepper. Transfer to a baking sheet and bake until light golden and crispy, 7 to 8 minutes.
• Transfer the squash to a serving platter. Drain the jalapenos and sprinkle over top along with the feta cheese and roasted seeds.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Trim both ends from squash. Slice crosswise into 1/8-inch-thick rings, keeping seeds as intact as possible. Arrange rings (with seeds) in a single layer on the prepared baking sheet. Coat with cooking spray. Sprinkle with cumin, coriander, and black pepper.
• Roast in the preheated oven for 20 minutes. Flip rings; continue baking until tender and browned, about 20 minutes more. Sprinkle with flaky salt and garnish with sage leaves.

Steps:

• Cut ends from squash. Slice each squash widthwise into four rings; remove seeds. Place rings on a greased foil-lined baking pan. In a small saucepan, bring 2 tablespoons butter and syrup to a boil. Brush each ring with syrup mixture. , Cover and bake at 350° for 30 minutes. Uncover and bake another 10-15 minutes, basting with syrup mixture. , In a skillet, saute onion in remaining butter. Add apples and cook until crisp-tender, about 3 minutes. Stir in banana, orange and seasonings; heat through. Place rings on serving platter; fill centers with apple mixture. Sprinkle with almonds.

Steps:

• In a small bowl, mix brown sugar, cinnamon and nutmeg; spoon into squash halves. Sprinkle with raisins. Top each with 1 tablespoon butter. Wrap each half individually in heavy-duty foil, sealing tightly., Pour water into a 5-qt. slow cooker. Place squash in slow cooker, cut side up (packets may be stacked). Cook, covered, on high 3-1/2 to 4 hours or until squash is tender. Open foil carefully to allow steam to escape.