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Spiced Squash Rings

Total Time

Prep: 15 min. Bake: 35 min.


6-8 servings

If you're tired of traditional sweet potatoes, this side dish is a tasty alternative. The cornmeal gives it a pleasant texture, and there's a nice balance between sweetness and spice.


  • 2 medium acorn squash
  • 2 large eggs
  • 1/4 cup 2% milk
  • 1/2 cup cornmeal
  • 1/4 cup packed brown sugar
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/3 cup butter, melted


  1. Wash squash. 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. Dip squash rings into egg mixture, then into cornmeal mixture; turn to coat.
  2. Place in a greased 15x10x1-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.

Nutrition Facts

1 each: 195 calories, 9g fat (5g saturated fat), 75mg cholesterol, 177mg sodium, 26g carbohydrate (10g sugars, 2g fiber), 4g protein.

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