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Baked Squash with Pecan Brittle

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  0 reviews
  • 15 min prep time
  • 1 hr 10 min total time
  • 6 ingredients
  • 4 servings
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Make the most of your oven's heat and bake the squash along with a casserole or roasted chicken. Brown sugar and pecans enhance the sweetness of the squash.

Ingredients

2
tablespoons chopped pecans
1
tablespoon brown sugar
1
tablespoon orange juice
2
teaspoons margarine or butter, melted
1/8
teaspoon cinnamon
1
(1 1/2-lb.) buttercup or acorn squash

Steps

  • 1 Heat oven to 350°F. Line 8-inch square pan with foil; spray foil with nonstick cooking spray.
  • 2 In small bowl, combine all ingredients except squash; mix well. Spread in sprayed foil-lined pan. Bake at 350°F. for 8 to 10 minutes or until bubbly and deep golden brown, stirring once. Cool 15 minutes or until completely cooled.
  • 3 Meanwhile, quarter squash; remove seeds. Place squash, cut side up, in ungreased 13x9-inch pan. Pour 1/2 cup water into pan; cover with foil. Bake at 350°F. for 45 to 50 minutes or until tender.
  • 4 To serve, arrange squash on serving platter. Crumble pecan mixture; sprinkle over squash.
  • 1 Heat oven to 350°F. Line 8-inch square pan with foil; spray foil with nonstick cooking spray.
  • 2 In small bowl, combine all ingredients except squash; mix well. Spread in sprayed foil-lined pan. Bake at 350°F. for 8 to 10 minutes or until bubbly and deep golden brown, stirring once. Cool 15 minutes or until completely cooled.
  • 3 Meanwhile, quarter squash; remove seeds. Place squash, cut side up, in ungreased 13x9-inch pan. Pour 1/2 cup water into pan; cover with foil. Bake at 350°F. for 45 to 50 minutes or until tender.
  • 4 To serve, arrange squash on serving platter. Crumble pecan mixture; sprinkle over squash.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
120
Calories from Fat
35
% Daily Value
Total Fat
4g
6%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
30mg
1%
Total Carbohydrate
20g
7%
Dietary Fiber
5g
20%
Sugars
8g
8%
Protein
2g
2%
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
15%
15%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
1/2 Fruit; 1/2 Other Carbohydrate; 2 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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