Vegan Encrusted Butternut Squash with Nutty Panko Topping

Introduction
Today's encrusted seasonal special is a delightful blend of crisp textures and warm, comforting flavors. This dish, a Vegan Encrusted Butternut Squash with a Nutty Panko Topping, perfectly marries the sweetness of autumn squash with the savory crunch of a spiced nutty crust.
Ingredients
- 1 large butternut squash, peeled and sliced into 1/2-inch thick rounds
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 cup panko breadcrumbs
- 1/2 cup mixed nuts (almonds, walnuts, pecans), finely chopped
- 2 tablespoons nutritional yeast
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/4 cup vegan butter, melted
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Arrange the butternut squash rounds on the prepared baking sheet. Brush each round with olive oil and season with salt and pepper.
- In a bowl, mix together the panko breadcrumbs, chopped nuts, nutritional yeast, smoked paprika, garlic powder, and cayenne pepper.
- Add the melted vegan butter to the breadcrumb mixture, stirring until the mix is well coated.
- Generously top each butternut squash round with the breadcrumb mixture, pressing slightly to adhere.
- Bake in the preheated oven for 25-30 minutes, or until the squash is tender and the topping is golden and crisp.
- Serve warm and enjoy!
Enjoy this heartwarming dish as a standalone star or as a complementary side to a more elaborate meal. Its bold flavors and textures are sure to make it a new favorite for the season.
Hiroshi
Nutritionfacts | Calories: 290 per serving, Fat: 15g, Carbohydrates: 35g, Protein: 6g |
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Preparation Time | 45 minutes |
Allergy Information | Contains nuts, gluten |