I love winter squashes but this winter I have a new found respect for acorn squash. This recipe, which I made last night and served with chicken marsala and salad, is so easy and a wonderful substitute for rice, pasta or potatoes. It comes from Gourmet magazine.

Baked Breaded Acorn Squash

1/2 cup fine dry bread crumbs
1/2 teaspoon dried thyme — crushed
salt and pepper
2 tablespoons unsalted butter — melted
1/2 acorn squash — peeled, seeded, and
cut into 1/4″ thick slices (rings)


In a bowl, combine the bread crumbs, the thyme, and salt and pepper to taste. Dip the squash slices in the melted butter, coat them with the bread crumb mixture, and arrange them on a baking sheet. Bake the squash in the upper third of a preheated 375° oven for 15 or 20 minutes, or until the squash is golden.