Crispy Squash Rounds
serves 2-4 (or uh… 1)
2 acorn squash, sliced into rounds
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon chili powder
1/4 teaspoon nutmeg
1/3 cup whole wheat pastry flour
1/2 cup finely ground cornmeal
3/4 cup whole wheat panko breadcrumbs
6 sage leaves, chopped
3 egg whites, lightly beaten
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. I live for Bone Suckin’ Sauce. Garnish with crispy sage is desired.