The Cook Report

  • Recipes
  • Contact
  • About
  • Subscribe
menu icon
go to homepage
  • Recipes
  • Contact
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Contact
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Recipes » Dinner Recipes

    Roasted Squash with Crunchy Panko Coating

    Author: Amy Fulwood | Published: Nov 14, 2019 | Modified: Jul 16, 2023

    • Share
    • Tweet
    Jump to Recipe Print Recipe

    This roasted squash makes an incredible winter side dish which is perfect with butternut or kabocha squash. With a crunchy panko and parmesan coating this squash recipe is so easy and tastes delicious!

    Ok, this squash is seriously, ridiculously good!

    Roasted squash with greens on a grey plate with a checked cloth
    Jump to:
    • Why we love this recipe...
    • Ingredients
    • How to make it
    • Do you need to peel the squash before roasting? 
    • What do you serve with this recipe?
    • How do you cut kabocha squash for roasting?
    • Try these other squash recipes!
    • Recipe

    This year there are all kinds of amazing squash available at supermarkets. This is the first year I've noticed regular shops having what you would call 'heirloom squash' and we've been going mad for it as normally it's hard to find anything other than butternut.

    For this recipe I used kabocha squash which we first tried last year and fell in love with thanks to its mild sweetness and super creamy texture. 

    The squash is coated in a mixture of panko breadcrumbs, parmesan and herbs before baking until super tender and lovely and crispy on the outside. I like mine served on a bed of rocket and sprinkled with pomegranate seeds.

    This dish makes a brilliant side dish and would even work amazingly for your thanksgiving or Christmas dinner!

    Overhead shot of roasted kabocha squash on a marble background
    Close up of crispy roast squash with thyme and pomegranate

    Why we love this recipe...

    It makes a great side dish which would be delicious served with roasted meat or as part of a big vegetarian spread but it could also work as a main meal as part of a salad with some crusty bread on the side.

    It's a great vegetarian dish which makes the squash the hero and really enhances the flavour of it with the salty cheese and crunchy breadcrumbs.

    This would make a great thanksgiving or Christmas side dish as it uses seasonal ingredients and looks beautiful as part of a festive spread.

    Grey plate of parmesan crusted squash on a bed of lettuce with a checked cloth
    Close up of panko crumbed squash with pomegranate

    Ingredients

    This section is here to provide further tips and ideas for alternative ingredients. The full recipe and instructions are included in the recipe card at the bottom of the post!

    Squash: I used kabocha but you could use any squash you like

    Panko Breadcrumbs: Get gluten free if you need to

    Parmesan: For that salty kick

    Garlic Powder

    Fresh Thyme: Or you could use rosemary if you like

    Pomegranate: Use the seeds to sprinkle over the squash before serving

    Rocket & Lemon: To serve

    Platter of roasted squash on a marble surface
    Close up of crumbed kabocha squash with rocket

    How to make it

    Prepare the squash: Deseed the squash and cut into wedges. Mix together the breading and spread out on a plate.

    Coat the squash: Brush the squash wedges with olive oil then press the cut sides of each squash into the breading mixture until coated then place in a baking dish.

    Cook the squash: Put the breaded squash in the oven and cook for 35-40 minutes until the squash is tender and the breading is crisp and browned. Serve on a bed of rocket and sprinkle with pomegranate seeds.

    Grey plate of crumbed squash with rocket
    Close up of roasted squash with a checked cloth

    Do you need to peel the squash before roasting? 

    It depends on what type of squash you use. Lots of them can be roasted with the skin on as it becomes tender once baked. I used kabocha squash and the skin was perfectly soft to eat once roasted. This is also true of butternut squash as well.

    What do you serve with this recipe?

    I served this squash recipe with some store bought fish cakes for a quick and easy dinner but there are so many other options for serving. It would be perfect as part of a roast dinner like with this perfect roast chicken or with another comfort food like this vegetarian sausage casserole. 

    How do you cut kabocha squash for roasting?

    The kabocha squash is quite firm but isn't too difficult to chop. Start by halving it then use a spoon to scoop out the seeds. Then place each half cut side down and carefully cut into wedges.

    Try these other squash recipes!

    • Butternut Squash Pasta Sauce
    • Butternut Squash Salad with Wild Rice
    • Roasted Butternut Squash Hummus
    • One Pot Orzo with Roasted Butternut Squash
    • Four Cheese Butternut Squash Lasagne with Spinach
    • Turkey Stuffed Delicata Squash
    • Butternut Squash Gnocchi

    Recipe

    Overhead shot of roasted kabocha squash on a marble background

    Roasted Squash with Crunchy Panko Coating

    This roasted squash makes an incredible winter side dish which is perfect with butternut or kabocha squash. With a crunchy panko and parmesan coating this squash recipe is so easy and tastes delicious!
    5 from 7 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: Mediterranean
    Prep Time: 10 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 4 servings
    Calories: 142kcal
    Author: Amy Fulwood

    Ingredients

    • 1 Kabocha Squash or use your favourite variety
    • Olive Oil for drizzling
    • 25 g Panko Breadcrumbs
    • 30 g Parmesan grated
    • 1 teaspoon Garlic Powder
    • 2 teaspoon Chopped Fresh Thyme plus extra sprigs for garnish
    • Salt and Pepper
    • Pomegranate Seeds to serve
    • 70 g Rocket to serve
    • ½ Lemon juiced
    UK Measures - US Measures

    Instructions

    • Heat the oven to 200°C/400°F. Slice the squash into wedges.
    • Drizzle the bottom of a large baking dish with olive oil. Mix together the breadcrumbs, parmesan, garlic powder, thyme and a generous helping of salt and pepper.
    • Brush the squash with olive oil. Spread the breadcrumb mixture on a plate and then press the cut sides of the squash into the mixture to get them coated in the cheesy breadcrumbs. Place in the baking dish and repeat with each piece.
    • Drizzle with a little more olive oil then place in the oven for 35-40 minutes until the squash is tender. Toss the rocket with lemon juice and a drizzle of olive oil then place on a serving platter. Top with the roasted squash and sprinkle with pomegranate seeds.
    Nutrition Facts
    Roasted Squash with Crunchy Panko Coating
    Amount Per Serving
    Calories 142 Calories from Fat 27
    % Daily Value*
    Fat 3g5%
    Saturated Fat 1g5%
    Cholesterol 5mg2%
    Sodium 180mg8%
    Potassium 892mg25%
    Carbohydrates 27g9%
    Fiber 5g20%
    Sugar 6g7%
    Protein 6g12%
    Vitamin A 3597IU72%
    Vitamin C 39mg47%
    Calcium 199mg20%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Notes

    Nutrition information is an estimate and will vary depending on the exact ingredients used.
    Did you make this recipe?Tag @amycookreport on Instagram and hashtag it #thecookreport!

    Like the look of this recipe? Make sure you pin it for later!

    Pinterest image for roasted squash with text overlay

    More Dinner Recipes

    • Harissa Aubergine Galettes
    • Bowl of food on a blue background
      Crispy Chicken Thighs with Chickpea Stew
    • White bowl of food
      Chopped Prawn Salad
    • Blue and white bowl of potatoes and feta
      Honey Harissa Roast New Potatoes with Creamy Feta

    Comments

    1. Katie says

      November 16, 2019 at 11:37 pm

      5 stars
      This is the best way to eat squash! My whole family goes crazy over it.

      Reply
    2. Laura says

      November 16, 2019 at 11:32 pm

      5 stars
      It is really one of the easiest recipes I've seen lately. I like how great of a side dish it is. It will be the perfect match for a few of my favorite mains. Definitely a must this holiday season.

      Reply
    3. Beth says

      November 16, 2019 at 10:24 pm

      5 stars
      Roasted squash is always so delicious but I love the crisp factor you have come up with! A must try for me!

      Reply
    4. Lauren Vavala | DeliciousLittleBites says

      November 16, 2019 at 9:36 pm

      5 stars
      i'm always looking for new ways to make squash/ With this crispy coating, my kids might even try it!! Looks delish!

      Reply
    5. Demeter says

      November 16, 2019 at 8:20 pm

      5 stars
      This sounds amazing! Love how beautiful It looks plated too.

      Reply
    5 from 7 votes (2 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Photo of Amy in a red jumper wearing glasses

    Hey, I'm Amy Fulwood!

    Recipe creator and photographer here at TheCookReport.co.uk.

    Over here we’re all about delicious healthy recipes to fit around busy schedules and celebrating the joy that comes from an amazing meal.

    About Me

    Popular

    • Cheesy cauliflower steak with cloth and gold fork
      Cheesy Cauliflower Steak with Pine Nuts
    • Fried halloumi and salad in a blue bowl on a blue surface
      Halloumi Breakfast Bowl with Salad
    • Side on shot of salmon burger on a plate over a marble background
      15 Minute Salmon Burgers with Garlic Yoghurt
    • Summer Pearl Barley Salad with Feta

    Footer

    ↑ back to top

    About

    • About The Cook Report
    • Privacy Policy
    • Accessibility Statement

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work With Me

    Copyright © 2023 The Cook Report

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.