Caribbean Crunch Squash

I loved this recipe because it dressed up the squash in a new way that was very simple, yet delicious.

Prep: 15 min Bake 1 hr 4 servings


1 buttercup squash (2 to 2.5 lb)*
2 tablespoons butter or margarine, melted
2 tablespoons peach or apricot preserves (we tried the peach and liked it)
2 tablespoons graham cracker crumbs
2 tablespoons shredded coconut
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon pepper

1.) Heat oven to 350 degrees.  Cut squash into fourths; remove guts.  Place squash, cut sides up, in ungreased 13 X 9-inch pan.

2.) In small bowl, mix butter and preserves.  Brush about half of preserve mixture over cut side of squash pieces.  In another small bowl, mix remaining ingredients, sprinkle over squash.  Drizzle with remaining preserves mixture.

3.) Bake uncovered 45 to 60 minutes or until tender.

*Two acorn squash (1 to 1.5 lb each) can be substituted (we used the acorn and it turned out great)


*Betty Crocker Cookbook