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Spiced Squash Rings Recipe
|Acorn squash||2 Medium|
|Milk||1⁄4 Cup (4 tbs)|
|Cornmeal||1⁄2 Cup (8 tbs)|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Ground cinnamon||3⁄4 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Butter||1⁄3 Cup (5.33 tbs), melted|
Calories 306 Calories from Fat 114
% Daily Value*
Total Fat 13 g19.9%
Saturated Fat 7.3 g36.4%
Trans Fat 0 g
Cholesterol 98.3 mg32.8%
Sodium 124.1 mg5.2%
Total Carbohydrates 47 g15.6%
Dietary Fiber 5.1 g20.4%
Sugars 9.9 g
Protein 6 g11.3%
Vitamin A 26.5% Vitamin C 45.9%
Calcium 12% Iron 14.7%
*Based on a 2000 Calorie diet
Cut into 1/2-in rings; remove and discard seeds and membranes.
In a shallow dish, beat 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° for 25 minutes.
Uncover; bake 10 minutes longer or until the squash is tender.