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

Anna Theoktisto
This Story Originally Appeared On cookinglight.com

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Credit: Caitlin Bensel

Recipe Summary

Yield:
Serves 6 (serving size: 2 wedges)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

102 calories; fat 3g; saturated fat 1g; protein 3g; carbohydrates 17g; fiber 2g; sugars 3g; sodium 232mg.
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