| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs, Grains | Mexican | Vegetable, Cookbook, Side dish | 6 | Servings |
INGREDIENTS
| 2 | tb | Brown sugar |
| 2 | tb | Milk |
| 1 | Egg | |
| 3/4 | c | Soft bread crumbs, (about 2 1/2 slices bread) |
| 1/4 | c | Cornmeal |
| 2 | ts | Ground cinnamon |
| 1 | lg | Acorn squash (1 1/2 pounds), cut crosswise into 1/2-inch slices and seeded |
| 1/3 | c | Margarine, or butter, melted |
INSTRUCTIONS
Heat oven to 400. Mix brown sugar, milk and egg. Mix bread crumbs, cornmeal and cinnamon. Dip squash slices into egg mixture, then coat with bread crumb mixture; repeat. Place in ungreased rectangular pan, 13 by 9 by 2 inches. Drizzle with margarine. Bake uncovered 30 to 35 minutes or until squash is tender. MC formatted by Brenda Adams <adamsfmle@sprintmail.com>, mc 4/11/97 Recipe by: Betty Crocker's Easy Mexican, 1995 Posted to MC-Recipe Digest V1 #605 by Badams <adamsfmle@sprintmail.com> on May 11, 1997
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