Spiced Squash Rings
|Acorn squash||2 Medium|
|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|
|Ground nutmeg||1⁄4 Teaspoon|
|Butter||1⁄3 Cup (5.33 tbs), melted|
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.