Recipe

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• 3 tbsp butter
• 1 acorn squash
• 2 eggs
• 1 cup seasoned bread crumbs
• 2 tbsp grated romano cheese

• 1 Preheat oven to 350. In oven, melt butter in a 9 by 13 inch baking dish. Set aside.
• 2 With a sharp knife, carefully cut acorn squash into wedges or rings. Scoop out seeds.
• 3 Break eggs into a shallow bowl and beat lightly.
• 4 In another bowl, combine bread crumbs with the Romano cheese.
• 5 Dip each squash piece in beaten egg.
• 6 Dredge in coating mix. Set in buttered baking dish.
• 7 Bake until squash is tender and outside turns crispy brown, 25-30 minutes.
• 8 Turn over with tongs and bake until second side is lightly browned, an additional 5-10 minutes.
• 9 Serve hot.