Granola Crusted Acorn Squash

The sweetness of baked squash is perfectly complemented by the crunchy Cascadian Farm organic granola topping in this baked side dish.

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


acorn squash
cup butter, melted
tablespoon chopped fresh rosemary leaves
cup Cascadian Farm® organic French vanilla almond granola
tablespoons chopped fresh parsley
teaspoon salt
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.