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Granola Crusted Acorn Squash

 1 Ratings
1 Comments
  • Prep Time 15 min
  • Total Time 1 hr 5 min
  • Servings 6
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The sweetness of baked squash is perfectly complemented by the crunchy Cascadian Farm organic granola topping in this baked side dish.

Inspired Taste Recipe by Inspired Taste
October 18, 2012

Ingredients

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

Directions

  • 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.

Expert Tips

Thyme or sage can be substituted for the rosemary.

Try butternut squash instead of acorn squash.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
157.5
% Daily Value
Total Fat
8.8g
14%
Saturated Fat
5.0g
25%
Cholesterol
20.3mg
7%
Sodium
400.8mg
17%
Total Carbohydrate
20.6g
7%
Dietary Fiber
2.8g
11%
Sugars
1.6g
Protein
1.9g
% Daily Value*:
Vitamin C
29.50%
30%
Calcium
5.80%
6%
Iron
7.50%
8%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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