Caitlin Bensel
Serves 6 (serving size: 2 wedges)

Crunchy and tender in the same bite, these squash wedges are a good source of soluble fiber, which can help lower cholesterol. Roast on the middle oven rack for best results

How to Make It

Stir together panko (Japanese breadcrumbs), grated Parmesan cheese, chopped fresh thyme, chopped fresh sage, minced garlic, lemon zest, kosher salt, black pepper, and crushed red pepper. Halve acorn squash lengthwise; discard seeds. Cut halves into thirds; place on a baking sheet. Brush with olive oil; sprinkle with panko mixture. Bake at 425°F until golden brown, about 35 minutes.

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