|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|
|1 ½ cups||Panko crumbs|
|½ cup||Garlic butter (from above)|
|¼ cup||Flat leaf parsley, chopped|
- Preheat oven to 400°F
- Cut acorn squash in half lengthwise.
- 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).
- In a small bowl mix melted butter, the olive oil, minced garlic, paprika and season with salt and pepper. Divide this mixture in two.
- 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.
- Using a sharp knife, score thin, uniform slits crosswise along the inside of the squash.
- Brush with the garlic butter in between the slits, and bake for 10-15 minutes.
- 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.