Recipes, Vegetables

Cheese-Crusted Squash

2 Comments 04 March 2011

cheese crusted squash

Cheese-Crusted Squash
Serves 4


  • 1 Winter squash
  • 2 garlic gloves, minced
  • 8 sage leaves, minced
  • Zest of one lemon
  • 1/2 cup grated Parmesan cheese
  • 3 tablespoons breadcrumbs
  • 3 tablespoons olive oil
  • salt and red pepper to taste


  1. Preheat oven to 450°F and cut squash into thin wedges.
  2. Mix remaining ingredients together and coat squash wedges with mixture.
  3. Spread coated wedges evenly in a single layer on a baking sheet and roast until tender, 15-20 minutes.

Recipe adapted from Food Network Magazine

Your Comments

2 Comments so far

  1. Haijin says:

    Oooh…looks delicious. How’d it taste?

  2. Hairee says:

    So yummy! okay but I made a mistake and let the squash sit with the oil drizzled over it. The squash ended up absorbing the oil rather than coated the outside for the crumb coating to stick to. So make sure to coat the squash immediately prior to covering with the cheese crumb coating.

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