Almond-Crusted Delicata
Source: Naomi Webb, Foodwise Staff
Recipe Type: Appetizers and Sides | Seasons: Autumn
This hearty squash dish is a perfect vegan offering for holiday gatherings. Great served with an optional drizzle of lemon tahini, maple mustard, or hot honey.
This recipe showcases winter squash as a part of Foodwise’s Seasonal Spotlight program, which shines a light on the best produce that California farms have to offer at our farmers markets. Join us for free samples, cooking demos, and festivals to celebrate a different peak-season produce item each month. See upcoming events.
Serves 6
INGREDIENTS
2 medium Delicata squash (do not peel)
1 tablespoon ground flaxseed
3 tablespoons warm water
1 cup crushed almonds
½ cup panko breadcrumbs
½ teaspoon smoked paprika
½ teaspoon garlic powder
Salt and pepper
2 tablespoons olive oil, plus more as needed
PREPARATION
- Heat oven to 425°F. Drizzle olive oil over a baking sheet and set aside.
- Make the flax egg: mix flaxseed and water in a small bowl and set aside to thicken for 5-10 minutes.
- Mix almonds, breadcrumbs, smoked paprika, garlic powder, and a generous pinch of salt and pepper in a medium bowl.
- Cut the squash in half lengthwise and scoop out the seeds. Cut squash into half moons, ¾ inch thick.
- Dip each piece of squash into the flax egg, letting any excess drip off. Then coat the pieces in the almond mixture, pressing firmly so it adheres well.
- Place on the prepared baking sheet and bake for 25-30 minutes, flipping halfway through, until golden brown and the squash is easily pierced with a fork. Arrange on a serving tray and enjoy!
