Crispy Coated Squash with Brandy Glaze
| January 11, 2017
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Breaded roasted vegetables are certainly the new rage. I decided to bump it up a notch and top with a glaze. The results: an awesome vegetable experience and a definite keeper
INGREDIENTS
SERVES 8
- 1 2–3 lb (1–1.5 kg) squash cooking spray
1 tsp kosher salt ½ tsp black pepper 6 salty crackers crushed¼ cup seasoned panko crumbs
Brandy Glaze
- ½ cup (1 stick) margarine
½ cup honey ¼ cup brandy 1 tsp dried rosemary or 3 Tbsp fresh rosemary
PREPARATION
Preheat oven to 400°F (200°C).
Slice squash in half. Clean out center and discard seeds. Slice into thin wedges. Lay neatly on a greased parchment-lined baking sheet. Do not overcrowd. (Use 2 baking sheets if necessary.) Spray wedges with cooking spray and sprinkle lightly with kosher salt and pepper.
Combine crushed crackers and seasoned panko crumbs and sprinkle lightly over the prepared squash wedges. Bake 30 minutes or until fork tender.
While squash is baking prepare the brandy glaze: Melt the margarine with the honey in a small saucepan. When the margarine is melted add the brandy and rosemary and bring the mixture to a boil. Continue to boil over low heat for 15 minutes stirring occasionally until the mixture turns slightly golden and thickens.
Remove squash wedges from the oven and drizzle with brandy glaze.
Remove squash wedges from the oven and drizzle with brandy glaze.
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