| Cuisine: American | Type: Side Dish | Serves: 4 |
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Source:
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Rachel Ray Magazine, Nov 2012 |
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Attributes:
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Quick and Easy, Healthy, Vegetarian |
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Comments:
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Serving Suggestions:
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Ingredients:
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1 cup fresh breadcrumbs or panko 2 tbs. chopped fresh sage 1/4 cup plus 2 tbs. EVOO salt and pepper 2 delicata squash (about 3/4 b) freshly grated parmesan, for garnish |
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Instructions:
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1. In a small bowl, toss the breadcrumbs, sage and 2 tbsp. EVOO. Transfer to a medium skillet and cook, stirring, over medium heat until golden and crisp, 6 to 8 minutes. Season with salt and pepper. 2. Wash the squash well, but dont peel. Slice off one end of each and, using a long spoon, scrape out the seeds. Cut crosswise into 1/2-inch-thick rounds. 3. In a large skillet, heat the remaining 1/4 cup EVOO over medium-high heat. Working in batches, add the squash rounds and cook, undisturbed, until golden and crisp around the edges, about 5 minutes. Flip and cook until tender when pierced with a fork, about 3 minutes more. Drain on a paper towel. 4. Transfer the squash rings to a platter and season with salt and pepper. Garnish with the breadcrumbs and parmesan. |
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Related recipes:
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None |
2012-10-24