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Glazed Squash

See original recipe at: marthastewart.com
kept bycheazza
recipe byMarthaStewart.com
Notes: 

I used olive oil, and could have lowered the brown sugar and increased the salt and pepper. But the sweet/savory aspect was almost unbeatable.

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Ingredients: 

Vegetable oil, for baking sheets
3 acorn squashes (about 1 1/2 pounds each), halved, seeded, and sliced into 1-inch-thick crescents
Coarse salt and ground pepper
1/2 cup packed dark-brown sugar

  1. Preheat oven to 400 degrees. Line two rimmed baking sheets with aluminum foil, and brush with oil.
  2. Lay squash pieces on baking sheets. Season with salt and pepper; sprinkle squashes evenly with half the sugar. Roast until sugar has melted, about 5 minutes.
  3. Remove baking sheets from oven. Using tongs, turn over pieces. Season with salt and pepper; sprinkle evenly with remaining sugar. Roast until tender, about 20 minutes.

 

See original recipe at marthastewart.com

 

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