MENU
  • Print
    25
  • Save
    590
  • Pinterest
    6
  • Email
    3
  • Facebook
    4

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 Inspired Taste
October 18, 2012

Ingredients

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

Steps

Hide Images
  • 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

© 2017 ®/TM General Mills All Rights Reserved

Rate and Comment