December 7, 2014

Squash Wedges With Spicy Breadcrumbs

Recipe: Eric Vellend

This recipe works best with moist squash such as butternut or acorn. It’s also delicious using the roasted flesh of spaghetti squash.


 Sage And Breadcrumbs

  • 3 tbsp vegetable oil
  • 12 sage leaves
  • 6 tbsp panko breadcrumbs
  • 2 tbsp hulled pumpkin seeds, toasted, chopped
  • 1⁄4 tsp dried chili flakes
  • Salt and pepper, to taste


  • 2 1-lb. butternut squashes
  • 3 tbsp honey
  • 1 1⁄2 tbsp sherry vinegar



Yield: Serves 8

  1. To make sage, heat oil in medium frying pan over medium heat. Cook sage, turning once, until crisp, 1 minute. Transfer to paper towel-lined plate.
  2. To make breadcrumbs, pour off 2 tbsp of oil from pan into heatproof ramekin. Reserve for roasting squash. Return pan to medium heat. Add panko. Cook, stirring, until golden brown, 2 to 3 minutes. Remove from heat. Stir in pumpkin seeds, chili flakes, salt and pepper. Transfer to plate to cool. Store in airtight container up to 1 week.
  3. To make squash, preheat oven to 400°F. Cut squash in half. Scoop out and discard seeds. Cut each half into 4 wedges. Place wedges in bowl with reserved sage oil, salt and pepper. Mix to coat. Transfer to parchment-lined baking tray. Roast squash, turning once, until lightly browned and tender, 30 minutes.
  4. Transfer squash to warm serving platter. In small bowl, whisk honey and vinegar. Drizzle over squash. Sprinkle with cooked breadcrumbs and sage.

Michael Graydon, Nikole Herriott


House & Home November 2014