Parmesan Crusted Winter Squash Wedges
Winter squash is one of the best things about winter. OK, admittedly I HATE winter. So I constantly look for any possible bright spot. And, winter squash is so comforting and so good for you – I am always looking for ways to serve it up.
Here is one of the simplest: cut into wedges, coat with a crust; roast at high heat. This is it, really. I am always looking for Thanksgiving sides that are fun and festive and EASY. Check, check and CHECK.
So many bloggers agree with me and have done fabulous roundups of winter squash: Jeanette’s Healthy Living; Eats Well with Others and Girli Chef do 12 Weeks of Winter Squash; and Cookin Canuck’s Squash Recipe Roundup.
With such great ideas out there, we really have no excuse for getting more squashy goodness onto our tables, now do we?
PARMESAN CRUSTED WINTER SQUASH WEDGES
2 pounds favorite winter squash, peeled and seeds and pulp removed
Vegetable oil spray
1 cup grated Parmegiano Reggiano
1 cup bread crumbs
2 tablespoons favorite fresh herb
1/2 teaspoon each salt and pepper
Preheat oven to 425 degrees.
Cut squash into wedges about 1 inch thick. Spray with oil.
Mix cheese, bread crumbs, herbs and salt and pepper and spread this mixture on a plate. Press wedges on one side into crumb mixture. Place on an oiled baking sheet, crusted side up.
Bake at top of oven for 20 to 30 minutes, or more, depending on which squash you choose, until squash is fork tender.