Granola Crusted Acorn Squash

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

Minutes

Total Time

1:05

Hr:Mins

Makes

6 to 8

servings

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.
Makes 6 to 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.