Yield: Serves 6 (serving size: 2 wedges)
Crunchy and tender in the same bite, these squash wedges are a good source of soluble fiber, which can help lower cholesterol. Roast on the middle oven rack for best results
Ingredients
- 1/4 cup panko (Japanese breadcrumbs)
- 1/4 cup grated Parmesan cheese
- 2 teaspoons chopped fresh thyme
- 1 teaspoon chopped fresh sage
- 1 teaspoon minced garlic
- 1/2 teaspoon lemon zest
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper
- 2(1 1/2-lb.) acorn squash
- 1 tablespoon olive oil
Nutritional Information
- Calories 102
- Fat 3g
- Satfat 1g
- Unsatfat 2g
- Protein 3g
- Carbohydrate 17g
- Fiber 2g
- Sugars 3g
- Added sugars 0g
- Sodium 232mg
- Calcium 8% DV
- Potassium 11% DV
- Calories 102
- Fat 3g
- Satfat 1g
- Unsatfat 2g
- Protein 3g
- Carbohydrate 17g
- Fiber 2g
- Sugars 3g
- Added sugars 0g
- Sodium 232mg
- Calcium 8% DV
- Potassium 11% DV
How to Make It
Stir together panko (Japanese breadcrumbs), grated Parmesan cheese, chopped fresh thyme, chopped fresh sage, minced garlic, lemon zest, kosher salt, black pepper, and crushed red pepper. Halve acorn squash lengthwise; discard seeds. Cut halves into thirds; place on a baking sheet. Brush with olive oil; sprinkle with panko mixture. Bake at 425°F until golden brown, about 35 minutes.
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