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!
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!
Why we love this roasted squash…
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.
Panko Crusted Squash Ingredients
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
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
How to make roasted kabocha squash
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.
Equipment you need to make this recipe…
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.
Want more? 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
Roasted Squash with Crunchy Panko Coating
- 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.
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