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Prep 25min
Total60min
Servings6
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Ingredients
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
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Steps
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.
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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.
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.
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Nutrition Facts
Serving Size: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
% Daily Value*:
Iron
6%
6%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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