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Vegetables
A B C D E F G H I J K L M N O P Q R S T U V W Y Z Honey Baked Squash Categories: Vegetables
Yield: 6 servings
2 md Acorn squash (about 1 lb.ea)
1/4 c Margarine or butter; melted
1 c Add-A-Crunch
-- (see recipe below)
--------------------------------ADD-A-CRUNCH--------------------------------
2 1/2 c Quaker Oats, uncooked
-- (quick or old-fashioned)
1/2 c Coarsely chopped pecans
1/3 c Margarine or butter
-- softened
1/3 c Honey
1/4 c Brown sugar, firmly packed
Heat oven to 350 F. Wash squash; cut in half crosswise. Remove seeds and
membranes. Cut crosswise into 1/2-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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