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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
Acorn Squash with Pork Panko and Roasted Pumpkin Seeds

Recipe courtesy of our friend: @chilesandsmoke

Step 1

Preheat the oven to 400°F.

Step 2

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.

Step 3

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.

Step 4

In a separate bowl, combine the Pork Panko and remaining spices.

Step 5

Place the acorn squash slices on a rimmed baking sheet (might need 2 sheets).

Sprinkle Pork Panko mixture onto each side of the squash.

Step 6

Bake squash for about 15 minutes, flipping if needed, and then for another 10 until fully cooked (approximately 25-30 minutes).

Step 7

Garnish with roasted pumpkin seeds and maple syrup when ready to serve.