Recipe Name:	Acorn Squash Rings Glazed with Maple & Orange	Submitted by:	Pam
Source:		Source Description:
Ethnicity:	American	Last Modified:	10/23/2008
Base:	Vegetables	Approximate Cost:	$0.41
Course:	Side Dishes	Comments:
Difficulty:		Submitted by cheekywife
Preparation Time:	10-30 Minutes
Number of Servings:	8

Ingredients: 3 (about 1 1/2 lbs. each) acorn squash 1 to taste kosher salt 1 to taste black pepper 3 Tablespoon(s) melted butter 1/4 Cup(s) plus 1 tablespoon water 1/4 Cup(s) orange juice 2 Tablespoon(s) finely chopped orange zest 1/4 Cup(s) maple syrup 2 Tablespoon(s) chopped fresh thyme 1/4 Cup(s) chopped dried cranberries

Directions: Preheat an oven to 400°. Cut the ends off each squash, then cut the squashes crosswise into slices 1/2" thick. Using a biscuit cutter larger than the seeded center of each slice, cut out and discard the seeds, leaving a neat circle. Place the squash rings in a large bowl and season generously with salt and pepper. Toss with 2 tablespoons of the melted butter. Arrange the squash rings in a large ovenproof sauté pan. In a small bowl, whisk together the 1/4 cup water, orange juice and zest. Pour over the squash rings. Set the pan over medium-high heat, cover and cook until the squash rings are almost tender when pierced with a fork, about 15 minutes. In a small bowl, whisk together the remaining 1 tablespoon melted butter, 1 tablespoon water, maple syrup, chopped thyme and cranberries. Pour over the squash rings. Transfer the pan to the oven and bake, uncovered, until the squash rings are tender when pierced with a fork, 15-20 minutes. Transfer the squash rings to a serving bowl, garnish with thyme sprigs and serve immediately.