Cut each squash piece in half; place, cut sides up, in 13x9-inch baking dish. Add water to dish; cover.
Bake 40 min. or until squash is tender.
Mix butter, sugar and oil; spoon over squash. Top with cheese and cinnamon; bake, uncovered, 5 min.
How to Make the Squash Easier to Cut in Half
To more easily cut the squash in half, pierce whole squash in several places with sharp knife; place on microwaveable plate. Microwave on HIGH 2 min.; cool 2 min. Cut in half, then continue as directed.
Substitute ground nutmeg for the cinnamon.
This is the perfect side dish for the Fall. In addition to being low in sodium, the squash is both a good source of vitamin A and rich in vitamin C.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 32g
Dietary Fibers 9g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.