Granola Crusted Acorn Squash

 

2

acorn squash

1/4

cup butter, melted

1

tablespoon chopped fresh rosemary leaves

1/2

cup Cascadian Farm® organic French vanilla almond granola

2

tablespoons chopped fresh parsley

1

teaspoon salt

1/2

teaspoon pepper

• 1 Heat oven to 375°F. Spray 3-quart casserole with cooking spray.
• 2 Cut each squash in half; scoop out seeds. Cut squash into 1/2-inch-thick slices. Arrange slices, overlapping slightly, in casserole.
• 3 In small bowl, mix melted butter and rosemary. In another small bowl, mix granola and 1 tablespoon of the butter mixture. Brush squash slices with remaining butter mixture. Sprinkle with parsley, salt, pepper and granola mixture.
• 4 Cover; bake 30 to 40 minutes or until squash is tender when pierced with fork. Uncover; bake 5 to 10 minutes longer or until lightly browned.