Fall in love recipes

Parmesan Panko Crusted Squash with Sour Cream

Rating: 5
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Yield: 4 - 5 side dish servings
Roasted butternut squash wedges crusted in parmesan, panko, lemon zest and herbs with a dill sour cream sauce.

Ingredients

• 1 + 1/2 pounds butternut squash, skin on (or pumpkin or another winter squash)
• 1/2 cup grated Parmesan cheese
• 3 tablespoons panko crumbs
• 5 tablespoons fresh parsley, finely chopped
• 2 teaspoons fresh thyme or scant 3/4 teaspoon dried, finely chopped
• grated zest of 2 large lemons(just the yellow not the pith), divided
• 2 cloves garlic, minced
• coarse salt and fresh black pepper
• 1/4 cup extra-virgin olive oil
• heaping 1/2 cup sour cream
• 1 tablespoon fresh dill or 1 teaspoon dried, finely chopped

1. Preheat the oven to 375°F. Line a large baking sheet with parchment.
2. Cut the squash into 1/3-inch thick slices and spread them out on the baking sheet. (For easier cutting I microwave mine for 2-3 minutes to soften the skin and then allow it to cool).
3. In a small bowl mix together the Parmesan, panko, parsley, thyme, half the lemon zest, garlic and a couple pinches of salt and pepper.
4. Brush olive oil generously over the squash and sprinkle with the bread crumb mixture patting it on gently with your hands.
5. Roast 25-30 minutes until squash is fork tender.
6. Meanwhile in a small bowl mix the sour cream with the dill and salt and pepper to taste.
7. Sprinkle the squash with the remaining lemon zest and serve with the sour cream sauce.