INGREDIENTS

• 2 delicata squash
• 2 teaspoons olive oil
• 1/3 cup panko breadcrumbs
• 1/3 cup grated parmesan cheese
• 3 sage leaves, finely chopped
• 1 teaspoon fresh thyme leaves
• 2 cloves garlic, finely minced
• Salt and pepper, to taste
   

INSTRUCTIONS

1. Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
2. Trim the ends of the squash, cut in half lengthwise and scoop out any seeds and stringy material.
3. Slice into ½” thick half-moons and place in a single layer on prepared baking sheet.
4. In a small bowl mix the remaining ingredients and sprinkle on top of the squash.
5. Roast in the oven for 20-25 minutes or until tender and panko is golden brown
6. Serve as a side dish or on top of Herbed Lentils with Gorgonzola.
    

SERVES: 4