Panko and Herb Crusted Winter Squash

Source: Micki Seibel, November, 2012

Source: Micki Seibel, November, 2012

Cook Time

Source: Micki Seibel, November 2012

Prep time: 10 min
Cook time: 25 min
Ready in: 35 min
Yields: Serves 4 as an appetizer
This simple recipe is full of flavor and has been a big hit with all of my guests. It’s a fantastic way to serve winter squashes: any of the thick rinded varieties of squashes such as pumpkin, acorn squash, and butternut squash. My favorite winter squash to use, however, is the delicata squash as its thinner rind is easier to cut through.

Ingredients

  • 2 delicata squash, skins on
  • 3 tbsp panko bread crumbs, (gluten-free versions are available)
  • 6 tbsp parsley, chopped
  • 1 tbsp thyme, chopped
  • zest of 2 lemons
  • 2 cloves garlic, chopped
  • 4 tbsp olive oil
  • 1/2 cup creme fraiche, (or, dairy free sour cream, recipe below)

Instructions

Source: Micki Seibel, November 2012

Source: Micki Seibel, November 2012

  1. Preheat the oven to 400 degrees fahrenheit.
  2. Cut the squash in half lengthwise and scoop out the seeds.
  3. Slice the squash into 1/8″ thick half moons and place in a single layer on a baking sheet lined with parchment paper.
  4. Brush the squash with a thin layer of olive oil.
  5. In a non-reactive bowl, combine the panko breadcrumbs, parsley, thyme, lemon zest, and garlic. Toss to mix well.
  6. Spread the breadcrumb and herb mixture on top of the squash.
  7. Place in the oven and roast until the breadcrumbs are golden brown and the squash is tender when pierced with a fork, about 25 minutes.
  8. To serve, use a spatula to place the squash on small plates and drizzle with creme fraiche or dairy-free sour cream (below), to taste.

Dairy Free Sour Cream

For the dairy averse, you can easily make a sour cream substitute from silken tofu. Combine the following ingredients in a blender and mix until smooth:

  • 1 12oz package of silken tofu, drained of excess water
  • 1/4 cup almond milk
  • 1 tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • 1/4 tsp kosher salt

Transfer from the blender to an air-tight container, and this sour cream can be kept refrigerated for several days.

Nutrition Facts: Panko-crusted Delicata Squash with Creme Fraiche
Serving size: 160 grams / 1/2 squash
Calories 244Calories from Fat 180
% Daily Value *
Fat 20 g31%
Saturated fat 6 g30%
Carbohydrates 7 g2%
Sugar 4 g
Fiber 2 g8%
Protein 3 g6%
Cholesterol 13 mg4%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

The nutrition facts above assume using creme fraiche (which accounts for the high grams of fat). In addition to the above nutrition data, one serving contains 98% of your daily allowance of vitamin A, 33% of your daily allowance of vitamin C, 11% of your daily allowance of iron, and 9% of your daily allowance of calcium.