Cinnamon Squash Rings

Cinnamon Squash Rings

Stress free side dish ready in one hour. Enjoy these tasty squash rings dipped in egg mixture coated with bread crumbs.

Prep Time

25

Minutes

Total Time

1:00

Hr:Mins

Makes

6

servings

2
tablespoons packed brown sugar
2
tablespoons milk
1
egg
3/4
cup soft bread crumbs (about 1 slice bread)
1/4
cup cornmeal
2
teaspoons ground cinnamon
1
medium acorn squash (1 1/2 pounds), cut crosswise into 1/2-inch slices and seeded
1/3
cup margarine or butter, melted
  1. Heat oven to 400°. Mix brown sugar, milk and egg. Mix bread crumbs, cornmeal and cinnamon. Dip squash slices into egg mixture, then coat with bread crumb mixture.
  2. Place squash in ungreased rectangular pan, 13x9x2 inches. Drizzle with butter. Bake uncovered 30 to 35 minutes or until tender.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Holiday Hints
For a prettier center, use a scalloped-edge round cookie cutter to cut out the centers of the squash rings. Add toasted pecans to this picture-perfect dish for a crunchy treat.
Timesaving Tips
Feeling a bit frazzled with company coming? You can cut and seed the squash up to two days ahead of time, then cover and refrigerate.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 190
    • (Calories from Fat 110),
  • Total Fat 12g
    • (Saturated Fat 3g,),
  • Cholesterol 35mg;
  • Sodium 190mg;
  • Total Carbohydrate 21g
    • (Dietary Fiber 3g,
  • Protein 3g;
Percent Daily Value*:
    *Percent Daily Values are based on a 2,000 calorie diet.