Granola Crusted Acorn Squash

granola crusted acorn squash Side Dish
Granola Crusted Acorn Squash
  • Prep 15 min
  • Total 1 hr 5 min
  • Servings 6

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

Inspired Taste
Created October 18, 2012


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


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  • 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.

Nutrition Information

No nutrition information available for this recipe

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