Oven Fried Acorn Squash
Crispy, golden, and utterly irresistible, this Oven Fried Acorn Squash is a delightful way to transform a seasonal favorite into a crave-worthy dish. Featuring tender wedges of acorn squash coated in a crunchy layer of panko breadcrumbs, savory Parmesan cheese, and aromatic spices like garlic powder, paprika, and thyme, this oven-baked recipe delivers all the satisfaction of fried goodness without the excess oil. With a quick prep time of just 15 minutes, these baked wedges are perfect as a healthier appetizer, side dish, or snack. The combination of creamy squash and crispy coating will have everyone reaching for seconds. Bonus: It's an easy, crowd-pleasing addition to any meal, ready in just 30 minutes. Whether you're indulging in fall flavors or looking for a fresh take on roasted vegetables, this recipe is sure to win a spot on your table!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 whole acorn squash
- 2 tablespoons olive oil
- 1 cup panko breadcrumbs
- 0.5 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 0.5 teaspoon paprika
- 0.5 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 whole large egg
- 1 tablespoon milk
- 1 as needed cooking spray
Instructions
Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it with cooking spray.
Cut the acorn squash in half and scoop out the seeds. Slice each half into 1/2-inch thick wedges.
In a shallow bowl, whisk together the egg and milk until well combined.
In a separate shallow bowl, mix the panko breadcrumbs, Parmesan cheese, garlic powder, paprika, dried thyme, salt, and black pepper.
Dip each acorn squash wedge into the egg mixture, allowing any excess to drip off, then coat it in the breadcrumb mixture, pressing gently to adhere the coating to the squash.
Place the coated wedges onto the prepared baking sheet, making sure they are evenly spaced and not touching.
Drizzle the olive oil lightly over the wedges or spray them with cooking spray to help them crisp up in the oven.
Bake in the preheated oven for 25–30 minutes, flipping the wedges halfway through, until they are golden brown and fork-tender.
Remove from the oven and let cool for a few minutes. Serve warm as a side dish or snack.
Nutrition Facts
Calories |
1673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.0 g | 63% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 2347 mg | 102% | |
| Total Carbohydrate | 296.3 g | 108% | |
| Dietary Fiber | 78.5 g | 280% | |
| Total Sugars | 4.8 g | ||
| Protein | 50.0 g | 100% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1275 mg | 98% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 7691 mg | 164% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
