Granola Crusted Acorn Squash

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

  • Prep Time 15 min
  • Total Time 1 hr 5 min
  • Servings 6

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.

Expert Tips

Thyme or sage can be substituted for the rosemary.

Try butternut squash instead of acorn squash.