Rosemary Panko Acorn Squash

Prep Time: 10 minutes   Cook Time: 10 minutes   Total Time: 10 minutes   Yield: 6-8


1 medium (about 2 pound) acorn squash
1/4 cup olive oil
1/4 cup pure maple syrup
1/4 cup panko breadcrumbs
1/4 cup grated Parmesan cheese
2 teaspoons minced fresh rosemary
1/2 teaspoon salt, or to taste
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/8 teaspoon ground nutmeg


Preheat the oven to 400ºF. Grease a 9×13 inch baking dish.

Slice the acorn squash in half lengthwise, then use a spoon to scrape out the seeds. Slice each half into about 6 wedges, approximately 1 inch thick. Arrange the wedges in the greased baking dish.

In a small bowl, whisk together the oil and maple syrup. Brush about three quarters of the mixture generously on the wedges. In a medium bowl, mix together the panko, cheese, rosemary, salt, pepper, garlic powder and nutmeg.

Sprinkle the breadcrumb mixture on the wedges, using your fingers to pat the mixture lightly onto each wedge. Cover the baking dish with foil.

Bake for 25 minutes. Remove the foil and continue to bake for about 15 minutes, until the squash is tender and the topping is lightly browned.

Drizzle the remaining maple syrup mixture over the wedges and serve.

Recipe Adopted from


May 9, 2017