Breaded, twice-roasted, and infused with the flavors of rosemary and balsamic vinegar, these crispy chunks of acorn squash make a perfect side dish for holiday menus. No acorn squash? An equal amount of pumpkin, delicata squash, or kabocha squash will work deliciously in this recipe, too.
Serves 2-4, 30 minutes prep, 45 minutes baking
INGREDIENTS:
1⁄4 cup balsamic vinegar
2 tsp. finely chopped fresh rosemary
1 medium acorn squash; halved, seeds removed, and cut into 3⁄4-inch slices
1⁄4 cup gluten free bread crumbs
2 tablespoons nutritional yeast
1 teaspoon dried Italian seasoning, crushed
1⁄2 teaspoon garlic powder
1⁄2 teaspoon sea salt
1⁄8 teaspoon freshly ground black pepper
Directions:
1. Preheat oven to 400°F. Line a baking sheet with parchment paper. In a large bowl stir together vinegar and rosemary. Add squash; toss to coat. Transfer squash to the prepared baking sheet; reserve any vinegar mixture left in bowl. Roast squash about 30 minutes or until tender.
2. Meanwhile, in a small bowl stir together the remaining ingredients.
3. Transfer roasted squash to bowl with reserved vinegar mixture; toss to coat. Add dipped slices in bread crumb mixture; toss to coat evenly. Spread squash on baking sheet again. Bake 10 to 15 minutes more or until coating is crisp. Serve immediately.
Behold, the virgin shall be with child and bear a son, and they shall call Him Emmanuel, which means “God is with us.” Matthew 1:23
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