| | Directions | | Heat oven to 425°. Microwave squash on high for 2 minutes. Cut squash in half and scoop out the seeds. Peel squash with a potato peeler. Cut into quarters. Cut quarters into 4x3/4" sticks. Mix together the corn flake crumbs and the salt in a shallow dish. Pour the syrup into a second shallow dish. Dip the squash sticks into the syrup, then coat with crumb mix. Place coated sticks on two aluminum foil-lined baking sheets sprayed with nonstick cooking spray. Bake for 50 to 60 minutes, or until sticks are fork tender. |
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| Ingredients | | - |  | 1 butternut squash (medium) |
| - | | 1 cup corn flake crumbs |
| - | | 1 teaspoon seasoned salt |
| - | | 1/2 cup dark Karo syrup |
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