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Granola Crusted Acorn Squash
1 hr 5 min
cup butter, melted
tablespoon chopped fresh rosemary leaves
cup Cascadian Farm® organic French vanilla almond granola
tablespoons chopped fresh parsley
Heat oven to 375°F. Spray 3-quart casserole with cooking spray.
Cut each squash in half; scoop out seeds. Cut squash into 1/2-inch-thick slices. Arrange slices, overlapping slightly, in casserole.
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.
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.
Thyme or sage can be substituted for the rosemary.
Try butternut squash instead of acorn squash.
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