GRANOLA CRUSTED ACORN SQUASH

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Granola Crusted Acorn Squash image

Bloggers Adam and Joanne Gallagher from Inspired Taste bake acorn squash with rosemary butter and top it with granola for crunch.

Provided by @MakeItYours

Number Of Ingredients 7

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:

  • Heat oven to 375°F. Spray 3-quart casserole with cooking spray.
  • Cut each squash in half; scoop out seeds. Cut squash into 1/2-inch-thick slices. Arrange slices, overlapping slightly, in casserole.
  • 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.
  • 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.

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