HONEY BAKED SQUASH

FOR THE ADD-A-CRUNCH:
2 1/2 cups Quaker Oats, uncooked (quick or old-fashioned)
1/2 cup coarsely chopped pecans
1/3 cup margarine or butter, softened
1/3 cup honey
1/4 cup brown sugar, firmly packed
FOR THE SQUASH:
2 medium-size acorn squash (about 1 lb. each)
1/4 cup margarine or butter, melted
1 cup Add-A-Crunch (see recipe below)

TO MAKE THE ADD-A-CRUNCH:
Preheat oven to 350 degrees F. Grease a 15x10-inch jelly roll pan.

In medium bowl, combine all ingredients; mix well. Spread into prepared pan.

Bake 18 to 20 minutes or until light golden brown, stirring once. Spread onto ungreased cookie sheet; cool thoroughly.

Set aside 1 CUP, refrigerate unused portion, tightly covered, up to 3 months. Serve as a cereal or on fruit or ice cream.

TO PREPARE THE SQUASH:
Preheat oven to 350 degrees F.

Wash squash; cut in half crosswise. Remove seeds and membranes. Cut crosswise into 1/2-inch thick slices. Arrange in 11x7-inch glass baking dish. Drizzle with margarine.

Bake 30 minutes.

Sprinkle with Add-A-Crunch. Bake 10 minutes more or until squash is tender.

MICROWAVE DIRECTIONS:

TO MAKE THE ADD-A-CRUNCH:
In large microwaveable bowl, combine Add-A-Crunch ingredients as directed. Microwave at HIGH 5 to 7 minutes or until golden, stirring 3 times. Spread onto ungreased cookie sheet; cool and store as directed.

TO PREPARE THE SQUASH:
Slice squash as directed; arrange in 11x7-inch glass baking dish. Cover with vented plastic wrap. Microwave at HIGH 7 to 10 minutes or until tender, rotating dish once. Drizzle with margarine; sprinkle with Add-A-Crunch. Microwave at HIGH 1 to 2 minutes.

Servings: 6
Source: The Quaker Oats Company