Crisp up baked squash slices by coating them in spicy breadcrumbs and Parmesan cheese. Serve this as an appetizer with your favourite creamy dip or as a side dish alongside roast or barbecued fish or meat.

Yield: Serves 8.



  • 2 small acorn squash
  • 1/2 cup fine dry bread crumbs
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1/3 cup salted butter, melted


  1. Preheat oven to 400°F. Line a large rimmed baking sheet with non-stick foil.
  2. Halve squash lengthwise; remove seeds. Cut squash crosswise into 3/4 inch thick slices.
  3. Combine bread crumbs, Parmesan cheese, paprika and cayenne pepper in a pie plate; set aside.
  4. Working with one piece at a time, brush cut sides of squash with melted butter. Place squash in bread crumb mixture, pressing lightly so that bread crumb mixture adheres; turn to coat both sides. Place in a single layer in prepared pan.
  5. Bake, uncovered, for 20 minutes. Remove pan from oven. Gently turn squash over and continue baking until squash is tender and golden brown, about 15 minutes.
Nutritional analysis per serving:


151 calories, 10 g fat, 4.1 g protein, 13.1 g carbohydrate, 1.8 g fibre, 192 mg sodium