“Even if you don’t like squash, you’ll like this side dish,” Ellie Klopping promises from Toledo, Ohio. Sweet slices of butternut squash are topped with apples in a cinnamon-sugar glaze for an elegant accompaniment.


INGREDIENTS


* 1 butternut squash (2 pounds), peeled and cut into 1/2-inch slices
* 3 medium tart apples, peeled, cored and thinly sliced into rings
* 1/3 cup packed brown sugar
* 1-1/2 teaspoons all-purpose flour
* 1/4 teaspoon ground cinnamon
* 2 tablespoons butter, melted


SERVINGS 8
CATEGORY Low Fat
METHOD Baked
PREP 15 min.
COOK 40 min.
TOTAL 55 min.


DIRECTIONS



Arrange squash in a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray. Top with apple rings. Combine the brown sugar, flour and cinnamon; sprinkle over apples. Drizzle with butter.
Cover and bake at 350° for 40-50 minutes or until squash and apples are tender. Yield: 8 servings.




NUTRITIONAL INFO



Nutrition Facts: 1 serving equals 120 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 36 mg sodium, 25 g carbohydrate, 4 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1/2 fruit, 1/2 fat.