Preheat oven to 425 degrees F. Line a baking sheet with aluminum
foil, then place a wire rack on top of the sheet. Spray with non-
stick spray.
Peel acorn squash rounds if desired (this only took me an extra 5
minutes), then sprinkle with salt, pepper, chili powder and
nutmeg. In one bowl, add egg whites and lightly beat with a fork.
In a second bowl, add flour, sage, cornmeal and breadcrumbs and
mix. Coat each squash round in the beaten egg white, then dredge
through the cornmeal mixture, pressing to adhere. Gently place on
the baking sheet and repeat with remaining squash. Right before
baking, mist squash with a spritz of olive oil or non-stick spray.
Bake for 20 minutes, then gently flip (if desired), mist once more,
and bake for about 20 minutes longer, or until squash is crispy
and golden. Serve with dipping sauce of choice.
Originally Submitted
3/18/2013
0 Out of 5 from
0 reviews
You can add this Crispy Acorn Squash Rounds recipe to your own private DesktopCookbook.
