Baked Acorn Squash Rings

Baked Acorn Squash Rings

Giorgio Celmo

4 tablespoons (1/2 stick) unsalted butter, plus more for pans
1/3 cup packed dark-brown sugar
1/4 cup chopped herbs (sage, parsley, and rosemary)
3 small acorn squash (about 1 1/2 pounds each)
Coarse salt and freshly ground black pepper

Heat oven to 425 degrees F.

Lightly butter 2 baking sheets, set aside. In a small saucepan, combine butter and sugar over medium heat. Cook stirring until butter is melted. Add 2 tablespoons of the herbs.
Cut unpeeled squash crosswise into 3/4-inch-thick slices. Lay slices on a cutting board. Using a round cookie cutter slightly larger than the seed center, cut the seeds from each ring and discard. Place squash rings on prepared baking sheet.
Brush squash with butter mixture. Sprinkle with salt and pepper. Bake for 15 minutes. Turn rings over, brush with butter mixture and season with salt and pepper. Bake until sugar caramelizes and squash is tender when pierced with the tip of a knife, about 15 minutes more. Sprinkle with remaining 2 tablespoons herbs. Serve immediately