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Honey Baked Squash

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Recipe

 

Yield

6 servings

Prep

15 min

Cook

30 min

Ready

45 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
2 medium acorn squash
* Camera
¼ cup margarine
or butter, melted
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Addacrunch
2 ½ cups rolled oats
uncooked, (quick or oldfashioned)
Camera
½ cup pecans
coarsely chopped
Camera
cup margarine
or butter, softened
Camera
cup honey
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¼ cup brown sugar
firmly packed
* Camera

Ingredients

Amount Measure Ingredient Features
2 medium acorn squash
* Camera
59 ml margarine
or butter, melted
Camera
Addacrunch
591 ml rolled oats
uncooked, (quick or oldfashioned)
Camera
118 ml pecans
coarsely chopped
Camera
79 ml margarine
or butter, softened
Camera
79 ml honey
Camera
59 ml brown sugar
firmly packed
* Camera

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 115g (4.1 oz)
Amount per Serving
Calories 53049% from fat
 % Daily Value *
Total Fat 29g 44%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 240mg 10%
Total Carbohydrate 20g 20%
Dietary Fiber 8g 31%
Sugars g
Protein 24g
Vitamin A 16% Vitamin C 0%
Calcium 5% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
 

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