Title: Cinnamon squash rings
 Categories: Vegetable, Cookbook, Side dish
      Yield: 6 Servings
 
      2 tb Brown sugar
      2 tb Milk
      1    Egg
    3/4 c  Soft bread crumbs, (about 2
           -1/2 slices bread)
    1/4 c  Cornmeal
      2 ts Ground cinnamon
      1 lg Acorn squash (1 1/2 pounds),
           -cut crosswise into 1/2-inch
           -slices and seeded
    1/3 c  Margarine, or butter, melted
 
  Heat oven to 400. Mix brown sugar, milk and egg. Mix bread crumbs,
  cornmeal and cinnamon. Dip squash slices into egg mixture, then coat
  with bread crumb mixture; repeat.
  
  Place in ungreased rectangular pan, 13 by 9 by 2 inches. Drizzle with
  margarine. Bake uncovered 30 to 35 minutes or until squash is tender.
  
  MC formatted by Brenda Adams , mc 4/11/97
  
  Recipe