Cinnamon squash rings
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Brown sugar |
| 2 | tablespoons | Milk |
| 1 | Egg | |
| ¾ | cup | Soft bread crumbs, (about 2 1/2 slices bread) |
| ¼ | cup | Cornmeal |
| 2 | teaspoons | Ground cinnamon |
| 1 | large | Acorn squash (1 1/2 pounds), cut crosswise into 1/2-inch slices and seeded |
| ⅓ | cup | Margarine, or butter, melted |
Directions
Heat oven to 400. Mix brown sugar, milk and egg. Mix bread crumbs, cornmeal and cinnamon. Dip squash slices into egg mixture, then coat with bread crumb mixture; repeat.
Place in ungreased rectangular pan, 13 by 9 by 2 inches. Drizzle with margarine. Bake uncovered 30 to 35 minutes or until squash is tender.
MC formatted by Brenda Adams <adamsfmle@...>, mc 4/11/97 Recipe by: Betty Crocker's Easy Mexican, 1995 Posted to MC-Recipe Digest V1 #605 by Badams <adamsfmle@...> on May 11, 1997