Spiced Squash Rings Recipe
Ingredients
| Acorn squash | 2 Medium | |
| Eggs | 2 | |
| 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 | |
| Salt | 1⁄4 Teaspoon | |
| Ground nutmeg | 1⁄4 Teaspoon | |
| Butter | 1⁄3 Cup (5.33 tbs), melted |
Nutrition Facts
Serving size
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
Directions
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.
Chef
