Nut-Crusted Squash Squares
|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|
Remove seeds from squash and place, cut side down, in a shallow baking pan.
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.