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.

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.