Roasted squash with breadcrumbs and pomegranate

Pair with North Coast Cabernet Sauvignon

Yield: 4 Portions

Ingredients

1 cup Breadcrumbs, fresh
1 Tbsp. Parsley, chopped
1 oz Extra virgin olive oil
1 lb Butternut squash, peeled, seeded, cut ¼” thick slices, shingled
1 lb Kabocha squash, peeled, seeded, cut ¼” thick slices, shingled
1 lb Delicata squash, seeded, cut ¼” thick slices, shingled
1 Tbsp Sage, chopped
1 Tbsp Thyme, chopped
1 oz Extra virgin olive oil
¼ cup Pomegranate seeds
to taste Salt
to taste Ground black pepper

Method

For the Squash

    1. Preheat a 375°F oven.
    2. Combine the breadcrumbs and parsley in a bowl. Season with salt and pepper. Drizzle with extra virgin olive oil.
    3. Shingle the squash on a baking sheet, slightly overlapping. Season with salt, pepper sage, thyme and olive oil.
    4. Bake squash in hot oven for 20 minutes or until halfway cooked.
    5. Sprinkle with breadcrumb mixture and bake another 15 minutes or until the breadcrumbs are golden brown.
    6. Remove from oven and sprinkle with pomegranates.
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