Parmesan Panko Crusted Squash with Sour Cream

Roasted butternut squash wedges crusted in parmesan, panko, lemon zest and herbs with a dill sour cream sauce.

The parmesan panko mixture forms a salty, crunchy coating that is delicious with the mildly sweet squash. With lemon zest for a burst of brightness and a trio of herbs for freshness including parsley, thyme and dill.

The real fun happens when the sour cream sauce shows up to the party. The dill ties all the flavors together and brings the entire thing to life. I was skeptical when I first saw the recipe and thought of skipping the sauce. I’m glad I didn’t. The sauce makes it. You don’t dare skip it. The squash will miss it.

If I told you how many squash have entered my kitchen the past few weeks . . . well, you probably wouldn’t believe me. You might ask yourself how could that be possible? Well, I am buying them left and right like a girl obsessed then eating them up like I will never, ever see another one again during my entire lifetime.

I can’t get enough.

Parmesan Panko Crusted Squash with Sour Cream

Rating: 51

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 55 minutes

Yield: 4 - 5 side dish servings

Parmesan Panko Crusted Squash with Sour Cream

Roasted butternut squash wedges crusted in parmesan, panko, lemon zest and herbs with a dill sour cream sauce.

Ingredients:

1 + 1/2 pounds butternut squash, skin on (or pumpkin or another winter squash)
1/2 cup grated Parmesan cheese
3 tablespoons panko crumbs
5 tablespoons fresh parsley, finely chopped
2 teaspoons fresh thyme or scant 3/4 teaspoon dried, finely chopped
grated zest of 2 large lemons(just the yellow not the pith), divided
2 cloves garlic, minced
coarse salt and fresh black pepper
1/4 cup extra-virgin olive oil
heaping 1/2 cup sour cream
1 tablespoon fresh dill or 1 teaspoon dried, finely chopped

Instructions:

  1. Preheat the oven to 375°F. Line a large baking sheet with parchment.
  2. Cut the squash into 1/3-inch thick slices and spread them out on the baking sheet. (For easier cutting I microwave mine for 2-3 minutes to soften the skin and then allow it to cool).
  3. In a small bowl mix together the Parmesan, panko, parsley, thyme, half the lemon zest, garlic and a couple pinches of salt and pepper.
  4. Brush olive oil generously over the squash and sprinkle with the bread crumb mixture patting it on gently with your hands.
  5. Roast 25-30 minutes until squash is fork tender.
  6. Meanwhile in a small bowl mix the sour cream with the dill and salt and pepper to taste.
  7. Sprinkle the squash with the remaining lemon zest and serve with the sour cream sauce.

Notes:

http://www.cinnamonspiceandeverythingnice.com/parmesan-panko-crusted-squash-with-sour-cream/

Comments

  1. Federica says

    The breading of this squash must be amazing. I like the idea of ​​the lemon zest and Parmesan very much :) I’ve a pumpkin in the fridge, I’ll try your suggestion. Bye dear, hope you have a wonderful we
    Federica recently posted..Di tAglie e di tEglie!My Profile

  2. Jessen says

    I love Dill which means I love this recipe =) . I’ve been contemplating purchasing Yotam Ottolenghi’s new book! The reason I’m not sure is because of the fact that he seems to use alot of ingredients I’ve never seen in the stores around me. Do you have the new book, Reeni?

    • Reeni says

      I don’t have the new book Jessen but it’s on my Christmas list. I find with his recipes that substitutions seem to work well. I just love looking through Plenty – I find inspiration. His photos are stunning and recipes so innovative and unlike any other out there. He’s one of a kind. Have a great weekend!

  3. BeadedTail says

    This looks good enough for the main dish! I just discovered butternut squash this year and am loving it!

    Moon, you are always our main dish! We hope you have a great Friday! Purrs, Angel & Isabella
    BeadedTail recently posted..Friday FeaturesMy Profile

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