Crispy Roasted Acorn Squash

Name: Crispy Roasted Acorn Squash
Prep time: 10 min
Total time: 55 min
Ingredients: ¼ cup balsamic vinegar; 2 tsp. finely chopped fresh rosemary; 1 medium acorn squash; halved, seeds removed, and cut into ¾-inch slices; ¼ cup whole wheat bread crumbs; 2 tablespoons nutritional yeast; 1 teaspoon dried Italian seasoning, crushed; ½ teaspoon garlic powder; ½ teaspoon sea salt; ⅛ teaspoon freshly ground black pepper

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Prep Time: 10 minutes

Total: 55 minutes

Ingredients

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¼ cup balsamic vinegar2 tsp. finely chopped fresh rosemary1 medium acorn squash; halved, seeds removed, and cut into ¾-inch slices¼ cup whole wheat bread crumbs2 tablespoons nutritional yeast1 teaspoon dried Italian seasoning, crushed½ teaspoon garlic powder½ teaspoon sea salt⅛ teaspoon freshly ground black pepper

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Instructions

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Step 1

Preheat oven to 400°F. Line a baking sheet with parchment paper. In a large bowl stir together vinegar and rosemary. Add squash; toss to coat. Transfer squash to the prepared baking sheet; reserve any vinegar mixture left in bowl. Roast squash about 30 minutes or until tender.

Step 2

Meanwhile, in a small bowl stir together the remaining ingredients.

Step 3

Transfer roasted squash to bowl with reserved vinegar mixture; toss to coat. Add bread crumb mixture; toss to coat evenly. Spread squash on baking sheet again. Bake 10 to 15 minutes more or until coating is crisp. Serve immediately.