At first you might say, EW! Cheese and Squash together, gross! It’s good….no its AMAZING! I promise it is! I found this recipe in this month’s Food Network Magazine and was so excited to try it. I happen to love squash and cheese, so to me the combo seemed just right. Entice the kids by putting a little extra cheese or bread crumb on top. Kids LOVE cheesy and crunchy things!
Cook Time: 15 minutes
Sage Leaves- Fresh (or dried)
Red Pepper Flakes
1 Acorn Squash
Baking Dish or cookie sheet
Mix 2 minced garlic cloves, 8 minced sage leaves (or 1 tablespoon of dry sage), the zest of 1 lemon, 1/2 cup grated parmesan, 3 tablespoons each breadcrumbs and olive oil, and some salt and red pepper flakes. Pat onto thin wedges of acorn squash. Bake in a single layer at 450 degrees F, 15 to 20 minutes.
I also added a little extra breadcrumb and a drizzle of olive oil on top for extra crunch.
Could it be any easier? The hardest part might actually be finding the squash!