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Nut-Crusted Squash Squares Recipe
|Rhubarb/Banana squash||2 1⁄2 Pound|
|Water||1 Cup (16 tbs)|
|Chopped peanuts||1⁄3 Cup (5.33 tbs)|
|Rice cereal||1⁄3 Cup (5.33 tbs), oven toasted|
|Brown sugar||1⁄4 Cup (4 tbs), packed|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted|
Serving size: Complete recipe
Calories 1528 Calories from Fat 1022
% Daily Value*
Total Fat 118 g180.8%
Saturated Fat 61.7 g308.7%
Trans Fat 0 g
Cholesterol 241.9 mg
Sodium 111.4 mg4.6%
Total Carbohydrates 114 g38%
Dietary Fiber 24.6 g98.3%
Sugars 64.9 g
Protein 24 g48.1%
Vitamin A 81.5% Vitamin C 155.3%
Calcium 104.7% Iron 29.5%
*Based on a 2000 Calorie diet
Add hot water to a depth of 1/3 inch.
Bake in a 375° oven for 45 minutes, or until almost tender.
Cool and peel.
Cut into 6 squares.
In a bowl, mix together peanuts, rice cereal, and brown sugar; set aside.
About 1/2 hour before serving, dip squares in melted butter to coat all sides, then dip in peanut mixture, coating all over.
Arrange in a shallow baking pan, cover, and bake in a 400° oven for 15 minutes.
Uncover and bake 5 minutes more or until lightly browned.