This satisfying version of baked squash gets its incredible flavor and melt-in-your-mouth texture from a slow bake followed by a quick broil.
Crumb-Topped Butternut Squash
- Prep Time 10 min
- Total 1 hr 5 min
- Servings 6
- Ingredients 7
Ingredients
- 1 1/2 lb butternut squash, peeled and cut into 1/2-inch cubes (3 1/2 cups)
- 2 tablespoons Gold Medal™ all-purpose flour
- 2 tablespoons lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/3 cup Progresso™ dry bread crumbs (any flavor)
- 2 tablespoons Progresso™ chicken broth (from 32-oz carton)
Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 350° F. Spray 8-inch square pan with cooking spray. In large bowl, mix all ingredients except bread crumbs and broth. Spread in pan.
-
Step2Bake uncovered about 50 minutes or until squash is tender.
-
Step3Set oven control to broil. Mix bread crumbs and broth; sprinkle over squash. Broil squash with top about 4 inches from heat about 3 minutes or until bread crumbs are brown.
Nutrition
70
Calories
0g
Total Fat
2 g
Protein
17 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 70
- Calories from Fat
- 0
- Total Fat
- 0g
- Saturated Fat
- 0g
- Cholesterol
- 0mg
- Sodium
- 180 mg
- Potassium
- 300 mg
- Total Carbohydrate
- 17 g
- Dietary Fiber
- 2 g
- Protein
- 2 g
% Daily Value*:
- Vitamin A
- 100%
- 100%
- Vitamin C
- 12%
- 12%
- Calcium
- 4%
- 4%
- Iron
- 6%
- 6%
Exchanges:
1 Starch;Tips from the Betty Crocker Kitchens
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