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
Tahini Dipping 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.