2 delicata squash
1 cup seasoned breadcrumbs
2 cloves garlic, pushed thru a press
1/4 cup freshly grated good-quality Romano cheese
2 tablespoons chopped fresh sage
Salt and fresh ground pepper
1/2 cup olive oil
Fresh chopped parsley
In a small bowl, combine the breadcrumbs, chopped sage, Romano cheese and 3 tablespoons of the olive oil.
Heat a large skillet over medium heat. Add about 2 tablespoon of oil to the pan. Add the garlic and saute until fragrant, about 2 minutes. Add the bread crumb mixture and cook for about 5 or 6 minutes. Remove breadcrumb mixture from skillet and wipe skillet clean.
Wash off the squash. Cut off the ends of both squash. Using a spoon, scrape out the seeds. Cut lengthwise into rings about 1/2-inch thick.
Using the same skillet, add the remaining oil and heat over medium-high heat. Add the squash rings, a few at a time, and cook until the edges are golden and crispy. Flip the rings to the other side and continue to cook until tender. Drain on a paper towel lined plate. After you have cooked all of the rings, place them on a serving platter and sprinkle with the breadcrumb mixture. Top with the parsley and a bit more Romano.
Recipe adapted from Rachael Ray Magazine
