CARIBBEAN CRUNCH SQUASH

Caribbean Crunch Squash image

Add something distinctive to your family's Caribbean night! Serve squash flavored with peach, coconut, ginger and spice - baked into a crunchy side dish!

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h15m

Yield 4

Number Of Ingredients 8

Previous Next

Ingredients

1 buttercup squash (2 to 2 1/2 lb)
2 tablespoons butter or margarine, melted
2 tablespoons peach or apricot preserves
2 tablespoons graham cracker crumbs
2 tablespoons shredded coconut
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon pepper

Steps:

Heat oven to 350°F. Cut squash into quarters; remove seeds and fibers. In ungreased 13x9-inch pan, place squash, cut sides up.
In small bowl, mix butter and preserves. Brush about half of preserves mixture over cut sides of squash pieces. In another small bowl, mix remaining ingredients; sprinkle over squash. Drizzle with remaining preserves mixture.
Bake uncovered 45 to 60 minutes or until tender.

Nutrition Facts : Calories 180, Carbohydrate 24 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 5 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 65 mg, Sugar 13 g, TransFat 0 g