Prep time: 40 minutes
Total time: 1 hour 10 minutes
Yields: Feeds 4
Equipment you'll need
- Chef's knife
- Cutting board
- 2 baking sheets
- 2 mixing bowls
- Wooden spoon
- 4 lbs. organic kabocha squash, halved
- 3 tablespoons bread crumbs
- 1/2 cup parmesan cheese, grated
- 6 tablespoons parsley, chopped fine
- 2 sprigs fresh rosemary, chopped fine
- 1 medium-sized lemon, zested
- 2 cloves garlic, minced
- 1/2 teaspoon salt and black pepper, divided
- 1/3 cup light olive oil
- Preheat oven to 400 degrees Fahrenheit.
- Place newspaper on kitchen counter. Using a sharp knife, remove top vine by making a deep circular incision. Scrape away seeds and pulp with rounded edge of spoon. Cut squash in two, setting half aside. If the squash is tough and resists cutting, remove seeds, add 2 oz. of hot water to cavity, cap with top vine and microwave for 4 minutes, long enough to soften without cooking.
- Cut first half into wedges approximately 1/2 inch thick and three inches long, about 10 minutes.
- In small mixing bowl, combine breadcrumbs, parmesan cheese, parsley, lemon zest, garlic, salt and pepper. Stir until well blended, about 1 minute.
- Place wedges in a second mixing bowl and combine with juice of half lemon and 2 tbs. olive oil. Fold until wedges are coated. Then roll wedges in breadcrumb mix until evenly coated, about 10 minutes. Place wedges on lightly greased baking sheet and set aside.
- On the remaining half of squash, brush skin and flesh with 2 tbs. olive oil and season flesh with salt and pepper. Place squash cut side down on second baking sheet. Reduce heat to 350 degrees. Place both baking sheets in the oven and cook 30 minutes. After 15 minutes, flip wedges, and cook until tender and flesh is easily cut. Remove wedges from oven and cut roasted squash into sections.
- Toss salad with any breadcrumb mix, lemon juice and olive oil that remains.