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:
- Preheat oven to 425 degrees and line a baking sheet with parchment paper. Set nearby.
- 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.
- 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.
- Bake for 14-16 minutes, or until the breadcrumbs are golden brown and the squash is fork tender. Serve immediately!
- 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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