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.
Roasted butternut squash wedges crusted in parmesan, panko, lemon zest and herbs with a dill sour cream sauce.
Ingredients
Instructions
- Preheat the oven to 375°F. Line a large baking sheet with parchment.
- 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).
- In a small bowl mix together the Parmesan, panko, parsley, thyme, half the lemon zest, garlic and a couple pinches of salt and pepper.
- Brush olive oil generously over the squash and sprinkle with the bread crumb mixture patting it on gently with your hands.
- Roast 25-30 minutes until squash is fork tender.
- Meanwhile in a small bowl mix the sour cream with the dill and salt and pepper to taste.
- Sprinkle the squash with the remaining lemon zest and serve with the sour cream sauce.
Notes
Adapted from Plenty by Yotam Ottolenghi
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?
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!
I’ve been eying that recipe in Plenty but just haven’t gotten around to making it yet! Obviously a major oversight on my part. This looks delicious! I’d be gobbling these down in no time flat.
Joanne recently posted..Recipe: Kale and Brussels Sprout Salad with Butternut Squash…for World Diabetes Day!
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!
I love squash, what a great way to dress up squash. I bet the flavor is fantastic.
My brain is playing tricks on me because at first I thought these were cantaloupe wedges! The butternut squash makes much more sense and sounds delicious! I can’t get enough winter squash.
Amy (Savory Moments) recently posted..Kabocha squash and ricotta pierogi
Haha they do look like cantaloupe wedges Amy!