Acorn Squash with Pork Panko and Roasted Pumpkin Seeds
Note: Serving size estimated for 8
- 2 acorn squash (around 1½ lbs. each)
- 2 tsp. vegetable or canola oil
- 2 tsp. kosher salt
- 1 cup Pork Panko
- 1 tsp. cinnamon
- 1 tsp. dried thyme
- 1 tsp. paprika
- 1 tsp. black pepper
- 2 cups pumpkin seeds, roasted
- Maple syrup
Recipe courtesy of our friend: @chilesandsmoke
Preheat the oven to 400°F.
Wash the squash very well and dry. Trim the top off each squash, and place them cut-side down on the cutting board. Slice the squash in half, using a spoon to remove the innards.
Carefully slice the acorn squash into wedges. Place them in a large mixing bowl.
Pour in the oil and mix the squash, adding in the salt.
In a separate bowl, combine the Pork Panko and remaining spices.
Place the acorn squash slices on a rimmed baking sheet (might need 2 sheets).
Sprinkle Pork Panko mixture onto each side of the squash.
Bake squash for about 15 minutes, flipping if needed, and then for another 10 until fully cooked (approximately 25-30 minutes).
Garnish with roasted pumpkin seeds and maple syrup when ready to serve.