“I really liked the acorn squash, as we’ve never had it before. It took a little while to get the coating to stick to the wedges, but once we got the hang of it, it was really easy.”
Hannah, 13, Toronto
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Roasted Squash Wedges
Panko is a great Japanese bread crumb and produces a light flaky coating. Combined with Parmesan cheese, it almost tastes fried! Once you have this technique down pat, use it to coat sweet potato wedges or other root veg wedges
Loading ...February 4th, 2009
Recipe by Leeanne Wright
Servings
6Prep Time
Prep: 10 min.On the table: 40 min.
Ingredients
Directions
Preheat oven to 400-deg. F. Line a pan with foil. Cut each squash half into 6 wedges.
Combine cheese and panko in a wide shallow bowl. Spray cut sides of squash wedges with oil, then press into panko mixture to coat cut sides. Arrange cut-side down on pan.
Roast 15 minutes then turn wedges over. Roast 15 minutes longer, or until squash is tender and lightly golden brown.
Nutrients Per Serving
Per serving: 75 calories, 1 g fat, 78 mg calcium, 74 mg sodium, 14 g carbohydrates, 2 g fibre, 3 g protein.
Photo by Edward Pond
Copyright © 2012 St. Joseph Media. All Rights Reserved.