Cut a small acorn squash crosswise into 4 3/4-in. slices. Cut out and discard seeds. Arrange rings on a large foil-lined baking sheet sprayed lightly with oil and brush with 1 tbsp maple syrup. Bake until golden and tender, 30 to 40 min. Store in an airtight container in the fridge.
Originally published in the Today’s Parent November 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen. Photo: Roberto Caruso.