Garlic & Herb Breaded Delicata Squash
This recipe is adapted from https://minimalistbaker.com/ and I cannot wait to eat it! 

Ingredients:
  • 1 medium delicata squash, halved lengthwise, seeds removed, cut into 1/2-inch slices (1 squash yields ~3 cups or 300 g sliced) -you can definitely use other types of squash with the skin on, in case you have another handy etc.
  • 1/3 cup gluten free breadcrumbs (finding some of these without nasty ingredients isn't always easy, but it's for a holiday, gotta let some things go a little 😉)
  • 2 Tbsp fresh parsley, very finely minced (you can use dried, just won't be as flavorful)
  • 1 ½ Tbsp nutritional yeast
  • 3/4 tsp dried rosemary (or sub fresh, minced)
  • 1/2-3/4 tsp sea salt
  • 3/4 tsp garlic powder
  • 3 Tbsp olive oil
Instructions:
  1. Preheat oven to 425 degrees and line a baking sheet with parchment paper. Set nearby.
  2. In a small mixing bowl, combine the breadcrumbs, parsley, nutritional yeast, rosemary, salt, and garlic powder. Stir until well combined, then taste and adjust, adding more salt as needed. To a separate bowl, add the olive oil.
  3. Place a slice of squash into the olive oil, flip to evenly coat, pick up, and let excess oil drip off before dropping the squash into the breadcrumb mixture. Flip to evenly coat, pressing lightly so the breading sticks. Add the breaded squash to the baking sheet and repeat with the remaining slices.
  4. Bake for 14-16 minutes, or until the breadcrumbs are golden brown and the squash is fork tender. Serve immediately!
  5. Best when fresh. Leftovers keep for 2-3 days in the refrigerator but note that the breadcrumbs will lose their crispiness.

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Meet Leah Negrin

 
I am a bold, beautiful, sometimes timid, usually happy, essential oil, nutrition junkie. Although at 39 I feel as if I've had several careers over a lifetime (or at least sometimes when I look back at my resume that is what shines through). I've been a paralegal, an office manager, an administrative assistant, worked in commercial lending and have finally landed on nutrition.

My journey to nutrition started many years ago when my sister was diagnosed with celiac disease and food had to change for the family. From there, along my own health journey I’ve helped people not only figure out what to eat but how to do it so that it can work for them sustainably. For almost seven years I’ve been counseling people on their nutrition and weight loss journeys. 

Finally getting some sunshine in Southern California *Photo credit  Brittany Hassett 

I am knowledgeable about what purpose food serves your body and I focus on finding sustainable options when it comes to food; this also led to my love of essential oils. I had the opportunity to attend a workshop where a registered dietitian spoke about using essential oils in her practice to help her patients. I was floored. I knew that #plantsheal but I didn't realize that others in the 'conventional' medical community thought that as well!! Learning that it was possible to incorporate these magical little bottles gave me a huge sense of hope.


Alina, myself and Caitlin (oily bffs) *Photo credit Anne Negrin

 
As I learned more about these oils I was diagnosed with increased intestinal permeability or as many of us know it, leaky gut. Leaky gut has been around for quite awhile but many of us are just learning what this is or why this is even more common these days than ever before. Many issues can be related to leaky gut including autoimmune diseases. Receiving this diagnosis just led me down a path further to learn about nutrition and how to best serve my body and take care of myself.


Enjoying a vegan ice cream cone in Budapest! *Photo credit to Michelle Owen 

Since birthing our sweet baby boy at home earlier this year I’ve been incredibly passionate about helping other women too who are pregnant and new mothers with their nutrition. Eating healthy for your pregnant body and your postpartum self is a game changer for both mother and baby.

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