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RECIPE

Roasted Honeynut Squash w/ Parmesan Crumbs & Salsa Verde

Roasted Honeynut Squash w/ Parmesan Crumbs & Salsa Verde
Ingredients
  • 4 Small Honeynut Squash
  • 2 tbsp extra virgin olive oil
  • Kosher salt & black pepper
  • Crumb Topping:
  • 1/2 cup Italian style Panko
  • 4 tbsp freshly grated parmesan
  • 2 tbsp extra virgin olive oil
  • Salsa Verde:
  • 2 cups fresh parsley & cilantro
  • 6 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 clove of garlic, peeled & chopped
  • 1 small jalapeno, seeded & chopped
  • 1/2 tsp kosher salt
  • 1/4 cup fresh pomegranate seeds
  • Freshly grated parmigiano-reggiano
Instructions

Preheat oven to 425*

Salsa Verde:
Blend all ingredients in food processor or blender until almost smooth, set aside.

Roast Squash:
Remove the stems from squash & split lengthwise. Scoop seeds out with a spoon and place on a large, rimmed baking sheet. Drizzle with olive oil and sprinkle with salt & pepper, toss to coat. Roast cut side down, covered with foil for for 20-25 minutes.

Crumb Topping:
Mix all ingredients in a small bowl and set aside.

Flip squash over and sprinkle with bread crumb mixture. Bake uncovered for an additional 10-12 minutes.

Spoon some of your salsa verde on your serving platter, arrange squash & top with the rest of the salsa verde. Garnish with pomegranate seeds and more freshly grated parm!



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