Panko-Crusted Squash With Tahini Dipping Sauce

Panko-Crusted Squash With Tahini Dipping Sauce Image Image by: Panko-Crusted Squash With Tahini Dipping Sauce Image Author: Canadian Living

Panko (Japanese bread crumbs) gives squash wedges a delicious crispy coating. This versatile side dish also makes the perfect vegetarian main course to serve with a green salad.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: November 2012


  • 1 kabocha squash (about 2 lb/900 g)
  • 1 acorn squash (about 2 lb/900 g)
  • 1 1/2 cup panko bread crumbs
  • 1/3 cup chopped fresh flat-leaf parsley
  • 1/3 cup chopped fresh cilantro
  • 4 cloves garlic minced
  • 2 tablespoons grated lemon zest
  • 1 teaspoon ground cumin
  • 3/4 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/3 cup whole wheat flour
  • 2 eggs
Tahini Dipping Sauce:
  • 1/2 cup fat-free plain Greek yogurt
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 2 tablespoons rice vinegar
  • 2 tablespoons water
  • 1 tablespoon sodium-reduced soy sauce
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon sriracha sauce


Peel squash and cut in half; seed and cut into 1/2-inch (1 cm) thick wedges. Set aside.

In bowl, mix together panko, parsley, cilantro, garlic, lemon zest, cumin, 1/2 tsp of the salt and pepper until combined. In separate bowl, whisk flour with remaining salt. In third bowl, whisk eggs with 3 tbsp water.

In batches, coat squash wedges in flour, then egg wash, then panko mixture, lightly pressing onto all sides. Roast on 2 parchment paper–lined baking sheets in top and bottom thirds of 400°F (200°C) oven, switching and rotating pans halfway through, until fork-tender and golden, about 30 minutes.

Tahini Dipp ing Sauce: Meanwhile, in small bowl, whisk together yogurt, tahini, lemon juice, vinegar, water, soy sauce, cumin, salt and sriracha. Serve with squash.
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Panko-Crusted Squash With Tahini Dipping Sauce