PREP: 5 min.

TOTAL: 20 min.

MAKES: 4 servings

INGREDIENTS:

• 2 pkg. (12 oz. each) frozen winter squash, thawed

• 3 Tbsp. brown sugar, divided

• 1 cup POST LIGHTLY FROSTED SHREDDED WHEAT

CEREAL, crushed

• 3 Tbsp. pecan pieces

• 1 tsp. ground cinnamon • 1 tsp. ground cinnamon

• 2 Tbsp. margarine, melted

DIRECTIONS:

MIX squash and 1 Tbsp. of the brown sugar; place in 8-inch square baking pan sprayed with cooking spray.

MIX remaining 2 Tbsp. brown sugar with cereal, pecans andcinnamon. cinnamon.

ADD margarine; mix well. Sprinkle over squash mixture.

BAKE at 350°F for 15 minutes or until squash mixture is heated through and top is lightly browned.

TIPS & SUGGESTIONS:

Best of Season:

When fresh squash is in season, use it instead of the frozen squash. Cut 2 lb. fresh squash into cubes. Cook in boiling squash. Cut 2 lb. fresh squash into cubes. Cook in boiling water for 30 minutes or until tender; drain.

Continue as directed.

Nutrition Bonus:

In just 20 minutes, you can have this hearty side dish on thetable - from start to finish! And, the winter squash is a good source of vitamins A and C.

Nutrition InformationPer Serving:

220calories, 10g total fat, 1.5g saturated fat,3g polyunsaturated fat, 5g monosaturatedfat, 0mg cholesterol, 75mg sodium, 33g carbohydrate, 5g dietary fiber, 13g sugars, 5g protein, 140% DV 5g protein, 140% DV Vitamin A, 20% DV Vitamin C, 8% DV Calcium, 10% DV Iron

2 starch 1-1/2 fat diet exchange

20-MINUTE STREUSEL BAKED WINTER SQUASH