I love the seasonal squashes we get, such as butternut, acorn, and delicata, so I decided I wanted to make something using the acorn squash. I already have recipes using the other two on the blog, so I felt like it was time to give the acorn squash a try.
This recipe is super quick and easy to make, and would be great as an appetizer, snack, or side dish. The spices and seasonings in it could be completely changed up to fit whatever you like, but I just used some of my favorites that I had in the house. Hope you enjoy this recipe while acorn squashes are still around for the winter!
Squash Recipe
Ingredients:
- 1 small acorn squash (about 1 lb)
- about 1/4 cup flour
- 1/2 cup unsweetened almond milk
- 1 cup panko breadcrumbs
- salt to taste
- pepper to taste
- 1 tsp paprika
- 2 tbsp nutritional yeast
- oil cooking spray
Steps:
1. Preheat the oven to 375 degrees Fahrenheit.
2. Cut the ends off of the squash and cut in half down the center.
3. Scoop out the seeds.
4. Cut into thin (about 1/2 inch) strips and cut each in half.
5. Place flour on one plate, milk in a small bowl, and panko breadcrumbs on another plate.
6. To the breadcrumbs, add salt, pepper, paprika, and nutritional yeast and stir.
7. Lightly coat each squash piece in flour, then in milk, then in the breadcrumb mixture.
8. Arrange breaded squash on a baking sheet lined with silicone mat or parchment paper.
9. Spray the top lightly with cooking spray.
10. Bake in the oven for 25 minutes.
11. Remove, flip each piece, then put back in the oven for 10-15 minutes or until golden brown and crispy.
*Tip: Serve with your favorite creamy dip, such as ranch, Caesar dressing, or French Onion dip for some extra flavor and texture!
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