Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
Chanukah begins tonight. Taking a break from taste testing deep fried doughnuts of various cultures, I want to make something savory that is simple with less oil. Picking up my newest cookbook, Yotam Ottolenghi's "Plenty", I see page after page of vegetarian recipes worth exploring. One calls for pumpkin; apparently they are out of fashion post Thanksgiving. I can't find a pumpkin anywhere. Acorn squash will have to do.
I've changed the herbs a bit and definitely opt for dried. I'm feeling frugal and don't want to spend a few bucks for a tablespoon of this or that. Judging by how many slices I've just eaten, dried herbs are just fine. The generous brush of olive oil is nod enough to Chanukah; a dollop of sour cream links the theme. I just ate a wedge with applesauce. Whew, that is good!
I'm thinking oven roasted salmon, wild rice and a green salad with dried fruit would make a great dinner with this squash. Too bad it won't last past lunch time! Oh...don't forget to serve the crumbs that bake onto the pan; love the crunch.
|Number of servings:||6 - 8 as a side|
|Skill Level:||2 (1 Easy - 5 Hard)|
|Estimated POINT value:|
Preheat the oven to 375'.
Wash the squash. Cut it in half and remove the seeds. Cut about 1' thick wedges. I found that if I put the knife into the squash, I could lift the knife and squash together and bang it on the cutting board to slice it.
In a small bowl, combine the Parmesan cheese, panko, herbs, garlic and lemon zest.
Spray a baking sheet lined with foil well. Place the squash wedges onto the pan. Brush liberally with most of the olive oil. Sprinkle with salt and pepper.
Place crumb mixture onto the slices. Drizzle the rest of the olive oil onto top.
Bake for about 30 minutes or until tender.
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