Roasted Acorn Squash with Panko

 

1 acorn squash

1 T.(ish) olive oil

1 T. butter

1 clove garlic, chopped

a few leaves of thyme, sage, or both (reserving some for garnish)

½ C. panko (gluten-free people: use gluten-free breadcrumbs)

 

Preheat oven to 400°F. Cut the acorn squash horizontally (against the ridges rather than with them), to get lovely scalloped edges. Drizzle the squash pieces with the olive oil, sprinkle with salt and pepper, and roast until they’re soft (about 20 minutes.) Heat the butter in a skillet, add the garlic and herbs. When fragrant, toss in the panko. As you stir, the panko will toast and absorb those fall flavors. Sprinkle the panko atop the plated squash, garnish with fresh herbs and enjoy.

 

Servings: 4
Serving Size: 1/4 squash with topping

Calories: 127
Fat: 7 g
Fiber: 2 g
Protein: 2 g