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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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If you're tired of traditional sweet potatoes, this side dish is a tasty alternative. The cornmeal gives it a pleasant texture, and there's a nice balance between sweetness and spice. Ingredients:
2 medium acorn squash |
2 eggs |
1/4 cup 2% milk |
1/2 cup cornmeal |
1/4 cup packed brown sugar |
3/4 teaspoon ground cinnamon |
1/4 teaspoon salt |
1/4 teaspoon ground nutmeg |
1/3 cup butter, melted |
Directions:
1. Wash squash. Cut into 1/2-in rings; remove and discard seeds and membranes. In a shallow dish, beat eggs and milk. In another shallow dish, combine the cornmeal, brown sugar, cinnamon, salt and nutmeg. Dip squash rings into egg mixture, then into cornmeal mixture; turn to coat.
2. Place in a greased 15-in. x 10-in. x 1-in. baking pan; drizzle with butter. Cover and bake at 400° for 25 minutes. Uncover; bake 10 minutes longer or until the squash is tender. Yield: 6-8 servings.
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