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Serve these squash rings as a side dish, or add a scoop of pumpkin ice cream for a yummy dessert. Look for Grade B maple syrup for its dark color and rich flavor.
1 | Place oven rack in center of oven, and preheat oven to 425°F. Line 12- x 9-inch rimmed baking sheet with non-stick foil. Season squash with salt and very lightly with pepper, if desired. Arrange squash rounds on foil with larger surface area down. Roast 15 minutes.
2 | Pulse pecans, brown sugar, butter, cinnamon, and salt (if desired) in mini food processor until nuts are chopped to pea-size pieces. Transfer mixture to bowl; mix in maple syrup.
3 | Turn squash over. Top with pecan mixture. Bake 8 minutes more, or until squash is tender, and topping is hot and bubbling.
- Calories 242
- Carbohydrate Content 36 g
- Cholesterol Content 8 mg
- Fat Content 12 g
- Fiber Content 3 g
- Protein Content 2 g
- Saturated Fat Content 3 g
- Sodium Content 32 mg
- Sugar Content 20 g