I’m a little weird about vegetables in winter — mostly because many of them don’t feel like vegetables at all. Squash, for example, is practically a potato in disguise. When you can mash it with brown butter, cinnamon and brown sugar, it stops being a boring green thing and becomes irresistible. Try doing that with broccoli and see how it goes.
I’ve been dreaming up the best Thanksgiving side — brown butter and squash are calling my name — but in the meantime I tried a reader suggestion: coat acorn squash rounds in cornmeal and bake them until crisp. The tip was perfect. Crispy rounds give squash an irresistible crunch and a warm, tender interior.
This recipe was also an excuse to use lots of sage. I love sage — its fuzzy leaves and deep, savory aroma pair so well with roasted squash. You can serve these rounds as a side dish or a light main, and they work with acorn, butternut or other winter squashes. Eat them plain or serve with your favorite dipping sauce; Bone Suckin’ Sauce is my go-to and has basically replaced every other condiment in my life.
This dish is forgiving: change the spices, swap the flours, or add extra herbs. It’s simple, comforting and crisps up beautifully in the oven. I admit I’m guilty of eating most of a pan myself, but that’s the joy of a satisfying side you can serve to guests or hoard for yourself.
Quick confession: I’ve developed a late-night habit of watching Friends on TV each night. It’s ridiculous, but comforting, and makes the evenings feel cozy. If someone rescues me from that routine, I’ll reward them with a batch of these squash rounds.
Crispy Squash Rounds
Serves 2–4 (or one very hungry person)
- 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 the oven to 425°F (220°C). Line a baking sheet with aluminum foil and set a wire rack on top. Spray the rack lightly with nonstick spray.
If you prefer, peel the acorn squash rounds (this takes only a few extra minutes). Sprinkle the rounds with salt, pepper, chili powder and nutmeg. In one bowl, lightly beat the egg whites. In a second bowl, combine the flour, cornmeal, panko and chopped sage.
Dip each squash round into the egg whites, then dredge through the cornmeal mixture, pressing gently so the coating adheres. Arrange the coated rounds on the prepared wire rack. Give them a light mist of olive oil or nonstick spray right before baking.
Bake for about 20 minutes, then carefully flip the rounds if you like and mist again. Bake another 18–22 minutes, until the coating is golden and crisp and the squash is tender. Serve hot with a dipping sauce of your choice. Garnish with extra crispy sage if desired.
This absolutely counts as your vegetable for the day — and it’s one you’ll actually look forward to eating.