The Stuff You Need:
Serves 6 to 8 people
1 Acorn Squash, medium to large – or – 2 smallish ones
2 cloves of garlic, minced
8 leaves of fresh sage, minced; or ½ tsp dried sage
Zest of one lemon
3 TBS olive oil (Try My Blue Kitchen flavored cooking oils in lemon, basil, tomato or Ancho pepper for an extra boost of flavor)
½ Cup parmesan cheese, grated
3 TBS bread crumbs (feel free to use gluten free)
Kosher salt, to taste
Red pepper flakes, to taste
Here's How It's Done:
- Preheat oven to 450 degrees
- Wash the skin of the acorn squash. Slice in half lengthwise and scrape out the seeds from both halves. Slice the squash into inch thick, crescent shaped wedges, kind of like a crescent moon.
- Wash the lemon skin and remove the zest over a large bowl.
- Add the garlic, sage, and olive oil to the lemon zest in the bowl and set aside.
- Right before you are ready to bake the squash; add the bread crumbs, Parmesan cheese and squash to the mixture in the large bowl and toss to coat.*
- Arrange the coated squash wedges on a baking sheet in a single layer. Pat on any remaining breading mixture. Sprinkle all the squash with salt and red pepper flake.
- Bake for 15 to 20 minutes.
Notes:
*I do this step last so the bread crumbs won’t get soggy.
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