Baked and Breaded Acorn Squash

We've thrown a few fall items into the boxes this week, as a nod to the fall equinox. Here is a recipe for acorn squash that we enjoyed from The Gourmet Cookbook, edited by Ruth Reichl.
origin: The Gourmet Cookbook, edited by Ruth Reichl

1 cup dry bread crumbs, ground fine

3/4 of a teaspoon dry thyme, crumbled (we substituted oregano with good results)

1/2 teaspoon salt

freshly ground black pepper

1/2 stick (4 tablespoons) butter, melted

1 acorn squash, halved lengthwise, seeded, and cut lengthwise into 1/4 inch slices


Put a rack in the upper 1/3 of your oven and pre-heat to 375.  Stir together bread crumbs, thyme, salt and pepper to taste in a shallow bowl.  Put the melted butter in another shallow bowl.  Working in small batches, dip the squash slices in the butter and then the bread crumbs.  Arrange on a rimmed baking sheet in one layer (I used parchment paper on the baking sheet.  Easier clean up!).  Bake about 20 minutes or until golden.  

meal or course
side, vegetable dish
recipe type
entertaining, kid-friendly