Honey baked squash

Yield: 6 servings

Measure Ingredient
2 mediums Acorn squash (about 1 lb.ea)
¼ cup Margarine or butter; melted
1 cup Add-A-Crunch (see recipe below)
2½ cup Quaker Oats, uncooked (quick or old-fashioned)
½ cup Coarsely chopped pecans
⅓ cup Margarine or butter softened
⅓ cup Honey
¼ cup Brown sugar, firmly packed


Heat oven to 350 F. 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 F. 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.

MICROWAVE DIRECTIONS: In large microwaveable bowl, combine Add-A-Crunch ingredients as directed. Microwave at HIGH 5 to 7 minutes or until golden, stirring 3 times. Spread onto ungreased cookie sheet; cool and store as directed. Slice squash as directed; arrange in 11x7-inch glass baking dish. Cover with vented plastic wrap. Microwave at HIGH 7 to 10 minutes or until tender, rotating dish once. Drizzle with margarine; sprinkle with Add-A-Crunch.

Microwave at HIGH 1 to 2 minutes.

NUTRITIONAL ANALYSIS per serving: * calories 245 * carbohydrates 28 g * protein 4 g * fat 13 g * calcium 42 mg * sodium 120 mg * cholesterol 0 mg * dietary fiber 5 g Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias

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