Acorn Squash with Panko

Acorn Squash Recipe

serves 2, as a light lunch (with salad!) or a side dish with dinner

1 acorn squash
1 tablespoon(ish) olive oil
1 tablespoon butter
1 clove garlic, chopped
a few leaves of thyme, sage, or both (reserving some for garnish)
½ cup panko


Preheat oven to 400°F

Cut the acorn squash horizontally (against the ridges rather than with them), you get lovely scalloped edges that are as pretty as a picture. Drizzle the squash with the olive oil and sprinkle 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 lovely flavors. Then it’s just a matter of a flick of your hand to scatter the magic and you’re done!


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