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  • Makes 5 cups
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Breaded, twice-roasted, and infused with the flavors of rosemary and balsamic vinegar, these crispy chunks of acorn squash make a perfect side dish for holiday menus. No acorn squash? An equal amount of pumpkin, delicata squash, or kabocha squash will work deliciously in this recipe, too.

Crispy Roasted Acorn Squash

By Darshana Thacker,

Ingredients

  • ¼ cup balsamic vinegar
  • 2 tsp. finely chopped fresh rosemary
  • 1 medium acorn squash; halved, seeds removed, and cut into ¾-inch slices
  • ¼ cup whole wheat bread crumbs
  • 2 tablespoons nutritional yeast
  • 1 teaspoon dried Italian seasoning, crushed
  • ½ teaspoon garlic powder
  • ½ teaspoon sea salt
  • ⅛ teaspoon freshly ground black pepper

Instructions

  1. Preheat oven to 400°F. Line a baking sheet with parchment paper. In a large bowl stir together vinegar and rosemary. Add squash; toss to coat. Transfer squash to the prepared baking sheet; reserve any vinegar mixture left in bowl. Roast squash about 30 minutes or until tender.
  2. Meanwhile, in a small bowl stir together the remaining ingredients.
  3. Transfer roasted squash to bowl with reserved vinegar mixture; toss to coat. Add bread crumb mixture; toss to coat evenly. Spread squash on baking sheet again. Bake 10 to 15 minutes more or until coating is crisp. Serve immediately.
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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.

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