Crumb-Topped Butternut Squash |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 6 |
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This is a great-tasting vegetable side dish - my kids love it. I particularly like it with chicken, and a green vegetable such as peas, green beans, etc. Ingredients:
1 1/2 lbs butternut squash, peeled and cut into 1/2-inch cubes (about 3 1/2 cups) |
2 tablespoons all-purpose flour |
2 tablespoons lemon juice |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
1/3 cup dry unseasoned breadcrumbs |
2 tablespoons chicken broth |
Directions:
1. Heat oven to 350 degrees. Spray a square glass pan, 8 x8 x2 , with nonstick cooking spray. Mix all ingredients except bread crumbs and broth; spread in pan.
2. Bake uncovered for 50-60 minutes or until squash is tender. Mix bread crumbs and broth; sprinkle over squash. Set oven control to broil. Broil squash about 4 inches from heat for 3 minutes or until bread crumbs are brown.
3. (NOTE: The squash can be cut up ahead of time, wrapped tightly, and put in the fridge for 2-3 hours before the rest of meal is started.
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