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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.
2–3 pounds (1–1.5 kilograms) squash of your choice
1 teaspoon Haddar Kosher Salt
1/2 teaspoon black pepper
6 salty crackers, crushed
1/4 cup Haddar Seasoned Panko Crumbs
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
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
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.)
Spray wedges with cooking spray and sprinkle lightly with kosher salt and pepper.
Combine crushed crackers and seasoned panko crumbs and sprinkle lightly over the prepared squash wedges. Bake 30 minutes or until fork tender.
While squash is baking, prepare the brandy glaze.
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.
Continue to boil over low heat for 15 minutes, stirring occasionally until the mixture turns slightly golden and thickens.
Remove squash wedges from the oven and drizzle with brandy glaze.
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