It’s no secret that sunny-hued butternut squash is a Hafner family favorite. This dish, created by my mother, is a nice change of pace. It highlights the savory rather than the sweet side of squash.
Topping
How to Make It
- Preheat oven to 375 degrees.
- Peel squash and cut into 1-inch cubes. Place in medium saucepan and add water to cover. Cover pan, bring to a boil, reduce heat, and remove cover. Simmer for about 2 minutes, until squash is tender enough to pierce with a fork (but not mushy). Drain squash, reserving ½ cup liquid.
- Season squash with salt and pepper and place in bottom of 9-by-13 inch baking dish. Pour in reserved cooking liquid.
- In a small bowl, blend dry topping ingredients. Stir in oil and sprinkle mixture over squash.
- Bake for 20-30 minutes, until topping is lightly browned.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 177 kcal Calories from Fat: 72 kcal |
|
% Daily Value*
|
| Total Fat 8 g 23% |
Trans Fat 0.0 g |
Cholesterol 3 mg 1% |
Sodium 178 mg 3% |
carbohydrates 25 g 19% |
Dietary Fiber 5 g 13% |
Protein 4 g 8% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |