Ingredients:

  • 2 medium Acorn Squashes (approx. 2 lbs / 900g total), seeded and sliced into half-moons
  • 3 tbsp Extra Virgin Olive Oil
  • 1 tsp Sea salt
  • 1/2 tsp Freshly cracked black pepper
  • 3 cloves Garlic, microplaned
  • 1 tsp Dried Thyme
  • 1 tsp Dried Rosemary, crushed
  • 1/2 tsp Dried Oregano
  • 1/2 cup Parmigiano-Reggiano, finely grated (divided)
  • 1/4 cup Panko breadcrumbs
  • 1 tbsp Fresh parsley, finely chopped

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper or a Silpat.
  2. Prepare the squash by cutting in half vertically, scooping out the seeds, and slicing into uniform 3/4 inch thick half-moon wedges with the skin left on.
  3. In a large mixing bowl, whisk together the olive oil, minced garlic, thyme, rosemary, oregano, salt, pepper, and 2 tablespoons of the grated parmesan.
  4. Add the squash wedges to the bowl and toss thoroughly to ensure every piece is evenly coated in the oil and herb emulsion.
  5. Arrange the squash in a single layer on the prepared baking sheet, ensuring no overlap to allow for proper caramelization.
  6. Roast for 15 minutes. Sprinkle the remaining parmesan and panko breadcrumbs over the squash to create a frico-style crust and bake for another 10 minutes.
  7. Remove from oven, garnish with fresh parsley, and serve immediately while the crust is shattering-crisp.