- Prep-time: / Ready In:
- Makes 5 cups
- Serving size: ¼ of recipe
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Breaded, twice-roasted, and infused with the flavors of rosemary and balsamic vinegar, these crispy chunks of acorn squash make a perfect side dish for holiday menus. No acorn squash? An equal amount of pumpkin, delicata squash, or kabocha squash will work deliciously in this recipe, too.
Ingredients
- ¼ cup balsamic vinegar
- 2 tsp. finely chopped fresh rosemary
- 1 medium acorn squash; halved, seeds removed, and cut into ¾-inch slices
- ¼ cup whole wheat bread crumbs
- 2 tablespoons nutritional yeast
- 1 teaspoon dried Italian seasoning, crushed
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- ⅛ teaspoon freshly ground black pepper
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper. In a large bowl stir together vinegar and rosemary. Add squash; toss to coat. Transfer squash to the prepared baking sheet; reserve any vinegar mixture left in bowl. Roast squash about 30 minutes or until tender.
- Meanwhile, in a small bowl stir together the remaining ingredients.
- Transfer roasted squash to bowl with reserved vinegar mixture; toss to coat. Add bread crumb mixture; toss to coat evenly. Spread squash on baking sheet again. Bake 10 to 15 minutes more or until coating is crisp. Serve immediately.
Nutritional Information:
Per serving (¼ of recipe): 53 calories, 9.9 g carbohydrates, 2.8 g protein, 0.5 g total fat, 0.1 g saturated fat, 0 g cholesterol, 284 mg sodium, 2.1 g fiber, 2.5 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (6)
(5 from 2 votes)Just made these in my Cuisinart Airfryer on Air bake. Delicious! I lowered the temp to 350 degrees and the time to 20 minutes on the first round, 3-5 minutes on the second round. I also followed L Ellis’ suggestion to place the wet squash in the breadcrumb mixture and press the crumbs on both sides.
We loved this recipe. For the breadcrumbs I used Ezekiel bread and made my own toasted crumbs using my food processor. I make my own salt-free Italian seasoning. After the second immersion into the vinegar, I breaded the squash in the bowl that I used to make the breadcrumb mixture then used wire pastry racks to raise the squash for the second roasting.
What’s your best suggestion to replace the bread crumbs, make it gluten free
Certainly crushed nuts, or corn meal, or a mix of corn meal and almond flour might work (I've done all of these in different recipes). But - check for browning/ baking more diligently with the nuts as they burn more easily.
Ezekiel and Carbonaut make 0 sugar nearly carb free bread. I was thinking that pecans with the nutritional yeast would also make a nice crust.
Nice combo of savory and sweet!