By Emmy Ingham MS, RD - your resident Garden Manager
Delicata squash - although not technically a winter squash it is commonly found around this time of year.
Garlic & Herb Breaded Delicata Squash
1 medium delicata squash, halved lengthwise, seeds removed, cut into ½-inch slices
1/3 cup panko breadcrumbs
2 tbsp fresh parsley, very finely minced (optional)
1 ½ tbsp nutritional yeast (or parmesan cheese will work)
3/4 tbsp dried rosemary
1/2-3/4 tsp sea salt
3/4 tsp garlic powder
3 tbsp olive oil
Preheat oven to 425 degrees F (218 C) and line a baking sheet with parchment paper. Set nearby.
In a small mixing bowl, combine the breadcrumbs, parsley (optional), nutritional yeast, rosemary, salt, and garlic powder. Stir until well combined, then taste and adjust, adding more salt as needed. To a separate bowl, add the olive oil.
Place a slice of squash into the olive oil, flip to evenly coat, pick up, and let excess oil drip off before dropping the squash into the breadcrumb mixture. Flip to evenly coat, pressing lightly so the breading sticks. Add the breaded squash to the baking sheet and repeat with the remaining slices.
Bake for 14-16 minutes, or until the breadcrumbs are golden brown and the squash is fork tender. Serve immediately!
Best when fresh. Leftovers keep for 2-3 days in the refrigerator but note that the breadcrumbs will lose their crispiness. Not freezer friendly.
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