Directions:
- Peel squash; slice crosswise into 1/2-inch slices. (If using butternut squash, first cut the squash in half lengthwise.) Remove and discard seeds from squash. Set squash aside.
- Cook onion rings in the 1 tablespoon hot butter for 5 to 10 minutes or until tender.
- Arrange half of the squash slices in the bottom of an 8x8x2-inch baking dish. Top with half of the pear slices. Repeat layers. Sprinkle lightly with salt. Cover with the cooked onions.
- Bake, covered, in a 350°F oven about 45 minutes or until nearly tender.
- Meanwhile, in a small bowl combine bread crumbs, bacon, walnuts, Romano cheese, and the 1 tablespoon melted butter; sprinkle over vegetables. Bake, uncovered, about 15 minutes more or until squash is tender. If desired, sprinkle with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 852.5 Kcal (3569 kJ) | ||
| Calories from fat | 687.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 76.44g | 118% | |
|---|---|---|---|
| Cholesterol | 21.98mg | 7% | |
| Sodium | 150.72mg | 6% | |
| Potassium | 606.44mg | 13% | |
| Total Carbs | 23.31g | 8% | |
| Sugars | 4.23g | 17% | |
| Dietary Fiber | 7.45g | 30% | |
| Protein | 32.35g | 65% | |
| Vitamin C | 8.1mg | 13% | |
| Iron | 4.9mg | 27% | |
| Calcium | 106.1mg | 11% | |
| Amount Per 100 g | |||
| Calories | 433.87 Kcal (1817 kJ) | ||
| Calories from fat | 350.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.9g | 118% | |
|---|---|---|---|
| Cholesterol | 11.19mg | 7% | |
| Sodium | 76.71mg | 6% | |
| Potassium | 308.64mg | 13% | |
| Total Carbs | 11.86g | 8% | |
| Sugars | 2.15g | 17% | |
| Dietary Fiber | 3.79g | 30% | |
| Protein | 16.47g | 65% | |
| Vitamin C | 4.1mg | 13% | |
| Iron | 2.5mg | 27% | |
| Calcium | 54mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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