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Spiced Squash Rings

SUBMITTED BY: Kathy Biesheuvel

"If you're tired of traditional sweet potatoes, this side dish is a tasty alternative. The cornmeal gives it a pleasant texture, and there's a nice balance between sweetness and spice."
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PREP TIME  15 Min
COOK TIME  35 Min
READY IN  50 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 2 medium acorn squash
  • 2 eggs
  • 1/4 cup milk
  • 1/2 cup cornmeal
  • 1/4 cup packed brown sugar
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/3 cup butter or margarine, melted

DIRECTIONS

  1. Wash squash. Cut into 1/2-in rings; remove and discard seeds and membranes. In a shallow dish, beat 4 eggs and milk. In another shallow dish, combine the cornmeal, brown sugar, cinnamon, salt and nutmeg; mix well. Dip squash rings into egg mixture, then into cornmeal mixture; turn to coat. Place in a greased 15-in. x 10-in. x 1-in. baking pan; drizzle with butter. Cover and bake at 400 degrees F for 25 minutes. Uncover; bake 10 minutes longer or until the squash is tender.
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