Panko Crusted Hasselback Acorn Squash


Serves 6

1 large Large acorn squash
2 tbsp Grape seed or vegetable oil
To taste Kosher salt
To taste Fresh ground black pepper


For garlic butter

¼ cup Salted butter, melted
¼ cup Olive oil
4 cloves Garlic, minced finely
¼ tsp Hot paprika


For topping

1 ½ cups Panko crumbs
½ cup Garlic butter (from above)
¼ cup Flat leaf parsley, chopped
⅓ cup
Maple syrup



  1. Preheat oven to 400°F
  2. Cut acorn squash in half lengthwise.
  3. Scrape out seeds and fibres using a large spoon. Brush with oil, season with salt and pepper and place on a parchment paper lined baking sheet. Roast until soft (15-20 minutes).
  4. In a small bowl mix melted butter, the olive oil, minced garlic, paprika and season with salt and pepper. Divide this mixture in two.
  5. One half of the butter mix will be used for basting, while the other half should be mixed with the panko crumbs, parsley and maple syrup.
  6. Using a sharp knife, score thin, uniform slits crosswise along the inside of the squash.
  7. Brush with the garlic butter in between the slits, and bake for 10-15 minutes.
  8. Spoon crumb topping over squash, make sure to put crumbs in between the slits. Return to the oven and roast for a final 15-20 minutes until the squash is tender and the topping is crisp. Serve hot.