Most people who like Simon and Garfunkel, at least that I have met, will tell you their favorite song is Bridge Over Troubled Waters. I actually am not a big fan of that one. The first time I heard them sing Scarborough Fair, however, I fell in love. It’s beautiful, and soothing, and just so peaceful.
I found a paleo recipe on Pinterest with acorn squash that had been tossed with almond flour, parsley, and thyme, and for some reason, that song popped into my head. I traded the almond flour for breadcrumbs and parmesan, added sage and rosemary, and promptly dubbed it Scarborough Squash. 🙂
I actually made this for Christmas dinner, figuring I’d get around to posting it at some point. Acorn squash is becoming harder to find though, so I thought I’d better get it up here before it was too late for anyone to try it.
I cut the wedges about 1/2″ thick, then if it’s a large squash, I cut them in half to shorten them up a bit.
Parsley, sage, rosemary, and thyme…
The squash gets tossed with butter, then with the seasoning mix. The skin is actually edible, so if you don’t feel like peeling it, you don’t have to. I have left it on sometimes.
Then spread the wedges out in your sprayed baking dish.
- 1 medium acorn squash, deseeded, peeled, and cut into wedges, about 1/2" thick at the widest part.
- 1 Tbsp butter, melted
- 1 1/2 Tbsp seasoned breadcrumbs
- 1 1/2 Tbsp Parmesan cheese, grated
- 1/2 tsp garlic
- 1/2 tsp parsley
- 1/2 tsp sage
- 1/2 tsp rosemary
- 1/2 tsp thyme
- 1/8 tsp salt
- 1/8 tsp black pepper
- Preheat oven to 400 degrees F.
- Spray a mid sized baking dish with nonstick spray.
- In a small dish mix together breadcrumbs, parmesan, and spices.
- In a bowl toss squash wedges with melted butter. Pour spice mix over squash and toss to coat.
- Spread squash wedges in a single layer in sprayed baking dish.
- Bake for 30 minutes, or until cooked through.