Baked Squash with Pecan Brittle

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.

  • prep time 15 min
  • total time 1 hr 10 min
  • ingredients 6
  • servings 4

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
  • 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
    4%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    30mg
    30%;
    Total Carbohydrate
    20g
    20%
    (Dietary Fiber
    5g
    5%
      Sugars
    8g
    8%
    ),
    Protein
    2g
    2%
    ;
    % Daily Value*:
    Vitamin A
    10%;
    Vitamin C
    15%;
    Calcium
    6%;
    Iron
    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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