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CRUNCHY PARMESAN SQUASH
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.
July 02, 2019
CRUNCHY PARMESAN SQUASH
Ingredients
- 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
Directions
- Preheat oven to 400°F. Line a large rimmed baking sheet with non-stick foil.
- Halve squash lengthwise; remove seeds. Cut squash crosswise into 3/4 inch thick slices.
- Combine bread crumbs, Parmesan cheese, paprika and cayenne pepper in a pie plate; set aside.
- 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.
- 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