Honey baked squash

Honey baked squash
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Honey baked squash ingredients

  • 2 med 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

Cooking Honey baked squash

1. Heat oven to 350°F.
2. Wash squash; cut in half crosswise.
3. Remove seeds and membranes.
4. Cut crosswise into ½-inch thick slices.
5. Arrange in 11x7-inch glass baking dish.
6. Drizzle with margarine.
7. Bakei 30 minutes.
8. Sprinkle with add-a-crunch.
9. Bake 10 minutes more or until squash is tender.
10. Add-a-crunch: heat oven to 350°F.
11. Greasei 15x10-inch jelly roll pan. In medium bowl, combine all ingredients; mix well.
12. Spread into prepared pan. Bake 18 to 20 minutes or until light golden brown, stirring once.
13. Spread onto ungreased cookie sheet; cool thoroughly.
14. Set aside 1 cup, refrigerate unused portion, tightly covered, up to 3 months.
15. Serve as a cereal or on fruit or ice cream.
16. Microwave directions: in large microwaveable bowl, combine add-a-crunch ingredients as directed.
17. Microwave at high 5 to 7 minutes or until golden, stirring 3 times.
18. Spread onto ungreased cookie sheet; cool and store as directed.
19. Slice squash as directed; arrange in 11x7-inch glass baking dish.
20. Cover with vented plastic wrap.
21. Microwave at high 7 to 10 minutes or until tender, rotating dish once.
22. Drizzle with margarine; sprinkle with add-a-crunch.
23. Microwave at high 1 to 2 minutes.

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