Twice Baked Acorn Squash with Italian Panko

Baked Acorn Squash
Prep time – 10 minutes
Cooking time – 50-60 minutes

1 large acorn squash, cleaned and cut in halves
2 Tbsp olive oil, divided
2 Tbsp butter, softened, divided
1 tsp salt, divided
1 tsp pepper, divided
2 Tbsp Italian flavored Panko
2 Tbsp Parmesan cheese
2 tsp chopped parsley
1 tsp Italian seasoning, divided


1. Preheat the oven to 350 degrees F
2. Cut the squash in half vertically and remove seeds
3. Use a sharp knife to score 1″ into the flesh of each half in a criss cross pattern
4. Season each half with 1/2 tsp salt and 1/2 tsp pepper and brush on 1 Tbsp of olive oil on each, allowing it to flow down into the scores
5. Bake for 40-50 minutes or until fork tender (will vary according to squash size)
6. Remove the squash from the oven and scrape out the flesh into a mixing bowl – leave enough flesh to hold the shells together
7. Add the Panko, Parmesan cheese and parsley to the squash and quickly blend well with a fork
8. Divide and pour the mixture back into the squash shells and then return to the oven for 10 minutes
9. Coat with a Tbsp butter (or, olive oil) on top and garnish with a sprinkle of Italian seasoning – serve hot

Lea chops veggies for meatloafFall is such a wonderful season with bright and colorful produce flooding farmers markets and produce departments. From acorn squash to pie pumpkins, these healthy, fiber-filled fruits are as versatile as they are hardy. They stay fresh on the counter for weeks, and in the fridge for months. Grab your chef’s knife and seed-scooping spoon and enjoy these delightful seasonal treats.