Crumb-Topped Butternut Squash

Crumb-Topped Butternut Squash

This satisfying version of baked squash gets its incredible flavor and melt-in-your-mouth texture from a slow bake followed by a quick broil.

Prep Time

10

Minutes

Total Time

1:05

Hr:Mins

Makes

6

servings

1 1/2
lb butternut squash, peeled and cut into 1/2-inch cubes (3 1/2 cups)
2
tablespoons Gold Medal® all-purpose flour
2
tablespoons lemon juice
1
teaspoon ground cinnamon
1/4
teaspoon salt
1/3
cup Progresso® dry bread crumbs (any flavor)
2
tablespoons Progresso® chicken broth (from 32-oz carton)
  1. Heat oven to 350º F. Spray 8-inch square pan with cooking spray. In large bowl, mix all ingredients except bread crumbs and broth. Spread in pan.
  2. Bake uncovered about 50 minutes or until squash is tender.
  3. Set oven control to broil. Mix bread crumbs and broth; sprinkle over squash. Broil squash with top about 4 inches from heat about 3 minutes or until bread crumbs are brown.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Nutmeg, instead of cinnamon, would give this savory squash a slightly different flavor spin.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 70
    • (Calories from Fat 0),
  • Total Fat 0g
    • (Saturated Fat 0g,),
  • Cholesterol 0mg;
  • Sodium 180 mg;
  • Total Carbohydrate 17 g
    • (Dietary Fiber 2 g,
  • Protein 2 g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    *Percent Daily Values are based on a 2,000 calorie diet.