Honey Baked Squash

• 2 medium acorn squash
• 1/4 cup margarine or butter, melted
• 2 1/2 cups rolled oats uncooked, (quick or oldfashioned)
• 1/2 cup pecans coarsely chopped
• 13 cup margarine or butter, softened
• 13 cup honey
• 1/4 cup brown sugar firmly packed

1. Heat oven to 350F (180C).
2. Wash squash; cut in half crosswise.
3. Remove seeds and membranes.
4. Cut crosswise into 1/2-inch thick slices.
5. Arrange in 11x7-inch glass baking dish.
6. Drizzle with margarine.
7. Bake 30 minutes.
8. Sprinkle with Add-A-Crunch.
9. Bake 10 minutes more or until squash is tender.
10. ADD-A-CRUNCH: Heat oven to 350F (180C).
11. Grease 15x10-inch jelly roll pan.
12. In medium bowl, combine all ingredients; mix well.
13. Spread into prepared pan.
14. Bake 18 to 20 minutes or until light golden brown, stirring once.
15. Spread onto ungreased cookie sheet; cool thoroughly.
16. Set aside 1 CUP, refrigerate unused portion, tightly covered, up to 3 months.
17. Serve as a cereal or on fruit or ice cream.

acorn squash, margarine, rolled oats, pecans, margarine, honey, brown sugar

Taken from recipeland.com/recipe/v/honey-baked-squash-45843 (may not work)