Glazed Squash
Thick slices of winter squash roasted with a brown sugar, salt and pepper glaze — about 99 calories and 3 g fibre per serving.
Sodium is calculated without salt added to taste.
Estimated; may vary.
Glazed squash is winter squash cut into thick slices, sprinkled with brown sugar, salt and pepper and roasted until the sugar melts into a thin glaze. Two 1-inch slices come to about 99 calories with 3 g fibre and almost no fat, since there is no oil beyond a film of cooking spray.
The two-stage sprinkle is the point. Half the sugar mixture goes on first and melts in five minutes; then the slices are turned, the rest goes on the other side, and a longer bake finishes them. Sugar added all at once on one side burns before the squash is tender.
Acorn and delicata can be eaten skin and all; butternut is easier to peel first. Serve with roast pork or turkey, or add the slices to a grain bowl. Leftovers keep three days and reheat well in a toaster oven, or can be mashed into soup the next day.
Ingredients
- Cooking spraya light coating for the foil
- Squash (Winter)1/3 pound, acorn, butternut or delicata, seeded and cut into 1-inch slices (151 g)
- Brown sugar1 1/2 teaspoons, packed (7 g)
- Salt and black peppera pinch of each
- Use a heavy chef's knife and cut a thin slice off the bottom of the squash so it sits flat before you halve it.
- Cut all slices to the same thickness so they finish together; thin edges burn while thick ones stay firm.
- Refrigerate leftovers within 2 hours in a covered container and eat within 3 to 4 days.
- Contains: none of the nine major food allergens.
- Naturally gluten-free and dairy-free as written.
Method
- Wash your hands and all surfaces before you start.
- Heat the oven to 400°F. Line a rimmed baking sheet with foil and coat lightly with cooking spray.
- Wash the squash, halve it and scoop out the seeds. Cut into 1-inch slices and lay on the sheet.
- Mix the brown sugar, salt and pepper in a small bowl and sprinkle half over the squash.
- Bake 4 to 6 minutes until the sugar melts, then turn the slices over.
- Sprinkle with the remaining mixture and bake 15 to 20 minutes more, until tender. Serve warm.
- Refrigerate leftovers within 2 hours.
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