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.


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


  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.


Subscribe Here

Enter your email address:

Delivered by FeedBurner



  1. says

    I have two carnival squash and an acorn squash in my kitchen – I’ve been waiting for a squash recipe to just reach out and grab me – wait is over. This looks amazing! I’m going to make this when we get back from Thanksgiving – we’ll need a few days of vegetarian meals after all the turkey. And Reeni – your site looks beautiful. Gorgeous photos and I’m loving the design.

  2. says

    I love roasted butternut squash, I actually had it for dinner tonight (in a soup). Roasting really amps up the flavor. This looks very healthy, and so tempting with just the panko and parmesan, but I’ll try to heed your advice about including the sour cream sauce– sauces and garnishes can make such a difference.

Leave a Reply

Your email address will not be published. Required fields are marked *