Crisp-Baked Acorn Squash Rings

  • 2 eggs, beaten lightly
  • 1/4 cup milk
  • 2 teaspoons honey
  • 3/4 cup yellow cornmeal
  • 1 1/2 cups fine fresh bread crumbs
  • Salt and freshly ground black pepper
  • 2 small acorn squash, sliced crosswise into 1/2-inch-thick rounds and seeded
  • 3 tablespoons unsalted butter, melted

Preheat oven to 400 degrees. In a shallow dish, whisk together the eggs, milk and honey. In another shallow dish, stir together the cornmeal, bread crumbs, and salt and pepper to taste.  Dip the squash rings into the egg mixture and then into the crumb mixture, coating them well and patting the crumbs on well. Generously butter 2 rimmed baking sheets. Arrange the squash rings in one layer on the sheets and drizzle with the melted butter. Bake for 30 minutes, turning once halfway through, or until they are tender. Sprinkle the squash with salt to taste and arrange on a heated platter. Makes 6 servings.

From Gourmet magazine, November 1985.