Skip to Content
Menu

Cinnamon Squash Rings

  • Save Recipe
  • Prep 25 min
  • Total 60 min
  • Servings 6
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Stress free side dish ready in one hour. Enjoy these tasty squash rings dipped in egg mixture coated with bread crumbs.
Updated Oct 19, 2010
  • Save
  • Shop
  • Share
  • Keep Screen On

Ingredients

  • 2 tablespoons packed brown sugar
  • 2 tablespoons milk
  • 1 egg
  • 3/4 cup soft bread crumbs (about 1 slice bread)
  • 1/4 cup cornmeal
  • 2 teaspoons ground cinnamon
  • 1 medium acorn squash (1 1/2 pounds), cut crosswise into 1/2-inch slices and seeded
  • 1/3 cup margarine or butter, melted

Steps

  • 1
    Heat oven to 400°. Mix brown sugar, milk and egg. Mix bread crumbs, cornmeal and cinnamon. Dip squash slices into egg mixture, then coat with bread crumb mixture.
  • 2
    Place squash in ungreased rectangular pan, 13x9x2 inches. Drizzle with butter. Bake uncovered 30 to 35 minutes or until tender.

Tips from the Betty Crocker Kitchens

  • tip 1
    For a prettier center, use a scalloped-edge round cookie cutter to cut out the centers of the squash rings. Add toasted pecans to this picture-perfect dish for a crunchy treat.
  • tip 2
    Feeling a bit frazzled with company coming? You can cut and seed the squash up to two days ahead of time, then cover and refrigerate.

Nutrition

190 Calories, 12g Total Fat, 3g Protein, 21g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
190
Calories from Fat
110
Total Fat
12g
Saturated Fat
3g
Cholesterol
35mg
Sodium
190mg
Total Carbohydrate
21g
Dietary Fiber
3g
Protein
3g
% Daily Value*:
Iron
6%
6%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved
< div class="recipeContentBottom">