Cheesy Crusted & Spiced Squash

Cheesy crusted and spiced acorn squash is the side dish that turns a basic winter vegetable into the best thing on the plate. Thin wedges of acorn squash get pressed into a savory crumb mixture built from grated parmigiano, whole wheat breadcrumbs, fresh sage, minced garlic, bright lemon zest, olive oil, and a pinch of cayenne for heat. That crust clings to the curved sides of each wedge like a golden, fragrant shell.

High-heat roasting crisps the breadcrumbs into an audible crunch while the squash flesh inside turns silky-sweet. The lemon zest keeps the whole thing from tipping heavy, and the sage reads herbal and almost piney against the buttery squash and salty parmesan.

Serve straight from the sheet pan next to roast chicken, pork chops, or a simple bowl of lentils and greens. Or eat them standing at the counter, which is what usually happens.

Chef Tips

• Slice the wedges thin, about ½ inch at the widest. Thicker wedges stay too firm at the center in the short roast time.
• Press the crumb mix firmly onto each wedge with your fingertips. Loosely sprinkled crumbs slide off in the oven and leave bare patches.
• Arrange wedges in a single layer with space between them. Crowding steams the squash and softens the crust instead of crisping it.

Variations

• Swap acorn squash for delicata (eat the skin) or thin slices of butternut for different textures.
• Add chopped walnuts or pine nuts to the crumb mix for extra crunch and richness.
• Use panko in place of regular or whole-wheat breadcrumbs for a lighter, crunchier crust.