Cheese-Crusted Squash

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The finished product tasted FABULOUS, my only complaint with the recipe is that it takes far longer than 10 minutes to prep because the acorn squash has such a hard rind. I'd recommend using butternut squash instead, since it's easier to chop.

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This was excellent! I also used the panko instead of breadcrumbs and it really added to the crunchy, also a bit more olive oil to make sure they were coated with the crumbs, this was excellent& easy

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Great. I used (whole wheat panko instead of breadcrumbs. Nice crust; great garlic and lemon flavors.

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I used butternut squash, with dried rosemary but the rest of the recipe the same. Turned out really well, and felt great to snack on, knowing it's healthy! Especially because I don't normally like squash.

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I was also expecting more of a crust. Also i wish the recipe would tell you exactly how skinny to cut the pieces, I cut them about a third of an inch and I guess that was to thick because it took twice as long to cook them!

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I was expecting more of a crust. Mine turned out kind of mushy. Maybe I cooked it wrong?

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Loved this recipe. I would use zest of half a lemon vs a whole one.. It was a little too lemony for my liking. Otherwise amazing!

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My family LOVED it! I had alot of squash and layered it in a cassarole pan instead of baking a single layer...it turned out great

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This was really good. E.crumley's thought about oiling and dredging worked perfectly. I also cut them too thin and had some burning, but the ones that were thicker were perfect.

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This tasted great, but the coating was a pain to press in and got all over the place. Next time I will oil the squash and dredge it in the coating. Also, I think I cut the squash too thin.