INGREDIENTS

  • 3 tablespoons butter
  • 1 acorn squash
  • 2 eggs
  • 1 cup seasoned bread crumbs
  • 2 tablespoons grated romano cheese

DIRECTIONS

  1. Preheat oven to 350. In oven, melt butter in a 9 by 13 inch baking dish. Set aside.
  2. With a sharp knife, carefully cut acorn squash into wedges or rings. Scoop out seeds.
  3. Break eggs into a shallow bowl and beat lightly.
  4. In another bowl, combine bread crumbs with the Romano cheese.
  5. Dip each squash piece in beaten egg.
  6. Dredge in coating mix. Set in buttered baking dish.
  7. Bake until squash is tender and outside turns crispy brown, 25-30 minutes.
  8. Turn over with tongs and bake until second side is lightly browned, an additional 5-10 minutes.
  9. Serve hot.