| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Instructions
- Mix 2 minced garlic cloves, 8 minced sage leaves, the zest of 1 lemon, 1/2 cup grated parmesan, 3 tablespoons each breadcrumbs and olive oil, and some salt and red pepper flakes. Pat onto thin wedges of acorn squash. Bake in a single layer at 450 degrees F, 15 to 20 minutes.
Reviews
The finished product tasted FABULOUS, my only complaint with the recipe is that it takes far longer than 10 minutes to prep because the acorn squash has such a hard rind. I’d recommend using butternut squash instead, since it’s easier to chop.
This was excellent! I also used the panko instead of breadcrumbs and it really added to the crunchy, also a bit more olive oil to make sure they were coated with the crumbs, this was excellent& easy
Great. I used (whole wheat) panko instead of breadcrumbs. Nice crust; great garlic and lemon flavors.
I used butternut squash, with dried rosemary but the rest of the recipe the same. Turned out really well, and felt great to snack on, knowing it’s healthy! Especially because I don’t normally like squash.
I was also expecting more of a crust. Also i wish the recipe would tell you exactly how skinny to cut the pieces, I cut them about a third of an inch and I guess that was to thick because it took twice as long to cook them!
I was expecting more of a crust. Mine turned out kind of mushy. Maybe I cooked it wrong?
Loved this recipe. I would use zest of half a lemon vs a whole one.. It was a little too lemony for my liking. Otherwise amazing!
My family LOVED it! I had alot of squash and layered it in a cassarole pan instead of baking a single layer…it turned out great
This was really good. E.crumley’s thought about oiling and dredging worked perfectly. I also cut them too thin and had some burning, but the ones that were thicker were perfect.
This tasted great, but the coating was a pain to press in and got all over the place. Next time I will oil the squash and dredge it in the coating. Also, I think I cut the squash too thin.