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Granola Crusted Acorn Squash

  • Prep 15 min
  • Total 1 hr 5 min
  • Servings 6
  • Pinterest
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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. MORE + LESS -

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

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