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Recipe by Rivky Kleiman

Crispy Coated Squash with Brandy Glaze

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Parve Parve
Easy Easy
8 Servings
Allergens

Contains

- Gluten - Wheat
55 Minutes
Diets

Breaded roasted vegetables are certainly the new rage. I decided to bump it up a notch and top with a glaze. The results: an awesome vegetable experience and a definite keeper.

Ingredients

Squash

Brandy Glaze

  • 1/2 cup (1 stick) margarine (use soy-free, if needed)

  • 1/2 cup Gefen Honey

  • 1/4 cup brandy

  • 1 teaspoon dried rosemary, or 3 tablespoons fresh rosemary

Directions

Prepare the Squash

1.

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).

2.

Slice squash in half. Clean out center and discard seeds. Slice into thin wedges. Lay neatly on a greased Gefen Parchment-lined baking sheet. Do not overcrowd. (Use two baking sheets if necessary.)

3.

Spray wedges with cooking spray and sprinkle lightly with kosher salt and pepper.

4.

Combine crushed crackers and seasoned panko crumbs and sprinkle lightly over the prepared squash wedges. Bake 30 minutes or until fork tender.

Prepare the Brandy Glaze

1.

While squash is baking, prepare the brandy glaze.

2.

Melt the margarine with the honey in a small saucepan. When the margarine is melted, add the brandy and rosemary and bring the mixture to a boil.

3.

Continue to boil over low heat for 15 minutes, stirring occasionally until the mixture turns slightly golden and thickens.

4.

Remove squash wedges from the oven and drizzle with brandy glaze.

Crispy Coated Squash with Brandy Glaze

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