Honey Baked Squash
Yield
6 servingsPrep
15 minCook
30 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
acorn squash
|
*
|
| ¼ | cup |
margarine
or butter, melted |
|
| Addacrunch | |||
| 2 ½ | cups |
rolled oats
uncooked, (quick or oldfashioned) |
|
| ½ | cup |
pecans
coarsely chopped |
|
| ⅓ | cup |
margarine
or butter, softened |
|
| ⅓ | cup |
honey
|
|
| ¼ | cup |
brown sugar
firmly packed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
acorn squash
|
*
|
| 59 | ml |
margarine
or butter, melted |
|
| Addacrunch | |||
| 591 | ml |
rolled oats
uncooked, (quick or oldfashioned) |
|
| 118 | ml |
pecans
coarsely chopped |
|
| 79 | ml |
margarine
or butter, softened |
|
| 79 | ml |
honey
|
|
| 59 | ml |
brown sugar
firmly packed |
*
|
Directions
Heat oven to 350℉ (180℃). Wash squash; cut in half crosswise. Remove seeds and membranes. Cut crosswise into ½-inch thick slices. Arrange in 11x7-inch glass baking dish . Drizzle with margarine. Bake 30 minutes. Sprinkle with Add-A-Crunch. Bake 10 minutes more or until squash is tender.
ADD-A-CRUNCH: Heat oven to 350℉ (180℃). Grease 15x10-inch jelly roll pan. In medium bowl, combine all ingredients; mix well. Spread into prepared pan. Bake 18 to 20 minutes or until light golden brown, stirring once. Spread onto ungreased cookie sheet; cool thoroughly. Set aside 1 CUP, refrigerate unused portion, tightly covered, up to 3 months. Serve as a cereal or on fruit or ice cream.
