20MI NUTESTREUSELBAKEDWI NTERSQUASH PREP: 5mi n. n. TOTAL: 20mi vi ngs MAKES: 4ser
I NGREDI ENTS: •2pkg.( 12oz.each)f r ozenwi nt ersquash,t hawed •3Tbsp.br ownsugar ,di vi ded •1cupPOSTLI GHTL YFROSTEDSHREDDEDWHEAT CEREAL,cr ushed •3Tbsp.pecanpi eces •1t sp.gr oundci nnamon •2Tbsp.mar gar i ne,mel t ed
DI RECTI ONS: MI Xsquashand1Tbsp.oft hebr ownsugar ;pl acei n8i nch squar ebaki ngpanspr ayedwi t hcooki ngspr ay . MI Xr emai ni ng2Tbsp.br ownsugarwi t hcer eal ,pecansand ci nnamon. ADDmar gar i ne;mi xwel l .Spr i nkl eoversquashmi xt ur e. BAKEat350° Ff or15mi nut esorunt i lsquashmi xt ur ei s heat edt hr oughandt opi sl i ght l ybr owned.
TI PS&SUGGESTI ONS: BestofSeason: Whenf r eshsquashi si nseason,usei ti nst eadoft hef r ozen squash.Cut2l b.f r eshsquashi nt ocubes.Cooki nboi l i ng wat erf or30mi nut esorunt i lt ender ;dr ai n. Cont i nueasdi r ect ed. Nut r i t i onBonus: I nj ust20mi nut es,youcanhavet hi shear t ysi dedi shont he t abl e-f r om st ar tt of i ni sh!And,t hewi nt ersquashi sagood sour ceofvi t ami nsAandC.
Nut r i t i onI nf or mat i on PerSer vi ng: 220cal or i es,10gt ot alf at ,1. 5gsat ur at edf at , 3gpol yunsat ur at edf at ,5gmonosat ur at ed f at ,0mgchol est er ol ,75mgsodi um,33g car bohydr at e,5gdi et ar yf i ber ,13gsugar s, 5gpr ot ei n,140% DVVi t ami nA,20% DV Vi t ami nC,8% DVCal ci um,10% DVI r on 2st ar ch11/ 2f atdi etexchange