Granola Crusted Acorn Squash

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Bloggers Adam and Joanne Gallagher from Inspired Taste bake acorn squash with rosemary butter and top it with granola for crunch.

Prep Time

Minutes

Total Time

1:05

Hr:Mins

Makes

6 to 8

servings

acorn squash

1/4

cup butter, melted

tablespoon chopped fresh rosemary leaves

1/2

cup Cascadian Farm® organic French vanilla almond granola

tablespoons chopped fresh parsley

teaspoon salt

1/2

teaspoon pepper

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.

Makes 6 to 8 servings

Thyme or sage can be substituted for the rosemary.

Try butternut squash instead of acorn squash.

Nutrition Information:

1 Serving (1 Serving)

Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.