Panko-Crusted Acorn Squash Wedges


¼ cup panko breadcrumbs

¼ cup grated Parmesan cheese or 2 Tbsp Flying Olive Lemon, Garlic, Gremolata, or (for spice lovers, Chipotle, or a Combination of Extra Virgin Olive Oils

2 tsp chopped fresh thyme or 1 tsp dried thyme leaves

1 tsp chopped fresh sage or ½ tsp dried sage

1 tsp minced garlic

½ tsp lemon zest

½ tsp kosher salt

¼ tsp black pepper

¼ tsp red pepper flakes, if desired

One 2 pound acorn squash, halved lengthwise, discard seeds, and cut each half into thirds

1 Tbsp Flying Olive Extra Virgins listed above


Preheat oven to 425 degrees F.

In a small bowl, stir together the panko and cheese or 2 Tbsp Flying Olive EVOO(s) of Choice, thyme, sage, garlic, lemon zest, salt, pepper, and red pepper (optional).

Cover a rimmed baking sheet with aluminum foil. Place the acorn wedges on the sheet. Brush the wedges with the remaining 1 Tbsp of Flying Olive EVOO(s) of Choice.

Sprinkle the panko breadcrumb mixture on the acorn wedges. Bake for 35 minutes or until the squash is golden brown and tender.

Inspired by a recipe in Cooking Light Magazine, November, 2018

Submitted by Barb L.