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
MethodPeel 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.