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Granola Crusted Acorn Squash

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Granola Crusted Acorn Squash
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  • Prep 15 min
  • Total 1 hr 5 min
  • Servings 6
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The sweetness of baked squash is perfectly complemented by the crunchy Cascadian Farm organic granola topping in this baked side dish.
By Inspired Taste
Created Oct 18, 2012


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Thyme or sage can be substituted for the rosemary.
  • tip 2
    Try butternut squash instead of acorn squash.


Nutrition Facts are not available for this recipe
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