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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!
Course Side Dish
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Calories 142kcal


  • 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


  • 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 information is an estimate and will vary depending on the exact ingredients used.


Calories: 142kcal | Carbohydrates: 27g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 180mg | Potassium: 892mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3597IU | Vitamin C: 39mg | Calcium: 199mg | Iron: 2mg