Roasted Winter Squash Rings

Roasted Winter Squash Rings

Ingredients:

1-2 acorn squash or winter squash of choice

1 cup sliced mushrooms

1/2 cup finely chopped onion

1/2 cup chopped celery

2 tablespoons broth of choice

Topping:

2 cups dried bread cubes

1/4 cup dried cranberries

Broth of choice

Directions:

1. Preheat oven to 425 F.

2. Trim off both ends of the squash, then halve crosswise. Scoop out seeds and pulp. Slice the squash crosswise into 1-inch thick rings; no peeling is needed. Arrange squash rings on a parchment-lined baking sheet. If desired, sprinkle lightly with paprika or your favorite spice.

3. Roast rings for 30 minutes or until tender, turning over once after 15 minutes. Once cooked, remove from oven and top with 2-3 tablespoons of topping. Then, broil or reheat at 350 F on a baking sheet. Serve warm.

Topping:

1. In a skillet, saute mushrooms, onion, celery, and 1-2 tablespoons of broth until softened. Stir in 2 cups of dried bread, cranberries, and enough broth to soften. Spoon over the ring and bake for 15 minutes at 350 F.