Here's something I lifted from <a href=”http://www.saveur.com/food/classic-recipes/roasted-squash-with-sage-bread-crumbs-55081.html”> Saveur</a>. Kabocha is a Japanese pumpkin, but really any firm fleshed winter squash would work great. I've made this with a Buttercup and it was really nice. This has the benefits of being really easy to put together, tastes great, and is also vegan (depending upon the breadcrumbs). I've served this on a big platter simply cut in half for a dinner party and invited people to scoop out how much they would like, or at home I just cut it into wedges. Either way it looks pretty cool, and it tastes very nice.
- 1 winter squash- cut in half and seeds removed
- olive oil
- day old bread - I usually use about 1/4 - 1/3 of a leftover baguette.
- a couple of sprigs fresh sage.
- Preheat the oven to 350. Drizzle a little olive oil over the squash halves and season with salt and pepper. Place on a baking tray or dish and bake for about an hour and 15 minutes, or until tender. Break or cut the leftover bread and place it in a food processor. Let it run for awhile, until the crumbs are pretty fine. Add the fresh sage and pulse a few times until chopped and well incorporated. When the squash is tender, pull it out and fill the cavities with the breadcrumb mixture and drizzle it with a little more olive oil. Place under the broiler for a couple of minutes until topping becomes golden, or you could just bake it for 15 - 20 minutes more.
|Amount Per Recipe||%DV|
|Recipe Size 40g|
|Calories from Fat 22||19%|
|Total Fat 2.4g||3%|
|Saturated Fat 0.64g||3%|
|Trans Fat 0.0g|
|Total Carbs 19.12g||5%|
|Dietary Fiber 0.9g||3%|