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Crumb-Topped Butternut Squash

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By Betty Crocker Kitchens
Updated Jun 13, 2008
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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
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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

  • Step 
    1
    Heat 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.
  • Step 
    2
    Bake uncovered about 50 minutes or until squash is tender.
  • Step 
    3
    Set 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;
*Percent Daily Values are based on a 2,000 calorie diet.

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