Roasted Squash Wedges
Description
Wednesday night – the evening of ‘the event’, we had a roasted vegetable version of Greek Couscous Salad and some Spolumbo Chicken Apple sausages. Last night was a Frittata and this squash and this recipe was borrowed from an old Canadian Family magazine.
Ingredients
Roasted Squash Wedges
1 acorn squash, washed, cut in half and seeded and then sliced (skin on is fastest) into even -sized wedges
1/2 c. panko crumbs
1/4 c. grated Parmesan
Instructions
Preheat the oven to 400, line a big cookie sheet with parchment and mix together the panko and Parmesan in a shallow bowl.
Lightly spray each wedge with cooking spray (I just did this over the sink), then press each side into the crumb mixture and place it on the cookie sheet. Bake for 15 minutes, take them out and carefully flip them over and then bake for another 10 to 15 minutes. Done! I’m sure this would also be good with other root vegetables.
- Category: Squash
