Rating: 4 stars
4 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 3

A combo of cornflakes and French fried onions adds an irresistible crunch.

Recipe by Southern Living July 2011

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Becky Luigart-Stayner; Styling: Amy Burke

Recipe Summary

hands-on:
25 mins
total:
1 hr 10 mins
Yield:
Makes 10 to 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. Cut squash into 1/4-inch-thick slices; place in a Dutch oven. Add onion, 1 tsp. salt, and water to cover. Bring to a boil over medium-high heat, and cook 5 minutes; drain well, and pat squash dry with paper towels.

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  • Stir together grated carrots, next 3 ingredients, and remaining 1/2 tsp. salt in a large bowl; fold in squash mixture. Spoon into a lightly greased 2-qt. oval baking dish.

  • Stir together cornflakes and next 3 ingredients in a small bowl. Sprinkle over squash mixture.

  • Bake at 350° for 30 to 35 minutes or until bubbly and golden brown, shielding with aluminum foil after 20 to 25 minutes to prevent excessive browning, if necessary. Let stand 10 minutes before serving.

Nutrition Facts

139 calories; fat 7g; saturated fat 4g; mono fat 1g; poly fat 0g; protein 4g; carbohydrates 15g; fiber 4g; cholesterol 9mg; iron 1mg; sodium 586mg; calcium 38mg.
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