Ingredients
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
Preparation
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.
