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.
Crispy Coated Squash with Brandy Glaze
Recipe By Rivky Kleiman
- Cooking and Prep: 55 m
- Serves: 8
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Contains:
Ingredients (10)
Squash
Brandy Glaze
Start Cooking
Prepare the Squash
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Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
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Slice squash in half. Clean out center and discard seeds. Slice into thin wedges. Lay neatly on a greased Gefen Easy Baking Parchment-lined baking sheet. Do not overcrowd. (Use two baking sheets if necessary.)
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Spray wedges with cooking spray and sprinkle lightly with kosher salt and pepper.
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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
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While squash is baking, prepare the brandy glaze.
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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.
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Continue to boil over low heat for 15 minutes, stirring occasionally until the mixture turns slightly golden and thickens.
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Remove squash wedges from the oven and drizzle with brandy glaze.
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