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…-nutty-panko-topping

src/content/posts/2024-12-20-vegan-encrusted-butternut-squash-with-nutty-panko-topping-3204.md

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+---
+title: "Vegan Encrusted Butternut Squash with Nutty Panko Topping"
+description: "Discover the recipe for Vegan Encrusted Butternut Squash with Nutty Panko Topping, blending sweet squash with a crunchy, savory topping. A perfect seasonal delight."
+tags:
+  - "vegan"
+  - "seasonal"
+  - "encrusted"
+  - "butternut-squash"
+  - "nutty"
+  - "panko"
+  - "Hiroshi"
+figureRecipe: 
+  caption: "Vegan Encrusted Butternut Squash with Nutty Panko Topping"
+  imageSrc: "./src/media/2024-12-20-vegan-encrusted-butternut-squash-with-nutty-panko-topping-3204.png"
+  imageTitle: "Vegan Encrusted Butternut Squash with Nutty Panko Topping"
+  imageAlt: "Hyperrealistic image of vegan butternut squash rounds topped with golden panko and nuts on a clean, minimalist table, ready to eat."
+  loading: "eager"
+---
+
+{% figure figureRecipe.caption %}
+{% picture figureRecipe.imageSrc, figureRecipe.imageTitle, figureRecipe.imageAlt, figureRecipe.loading %}
+{% endfigure %}
+
+## Introduction
+
+Today's encrusted seasonal special is a delightful blend of crisp textures and warm, comforting flavors. This dish, a Vegan Encrusted Butternut Squash with a Nutty Panko Topping, perfectly marries the sweetness of autumn squash with the savory crunch of a spiced nutty crust.
+
+## Ingredients
+
+- 1 large butternut squash, peeled and sliced into 1/2-inch thick rounds
+- 2 tablespoons olive oil
+- Salt and pepper, to taste
+- 1 cup panko breadcrumbs
+- 1/2 cup mixed nuts (almonds, walnuts, pecans), finely chopped
+- 2 tablespoons nutritional yeast
+- 1 teaspoon smoked paprika
+- 1/2 teaspoon garlic powder
+- 1/4 teaspoon cayenne pepper
+- 1/4 cup vegan butter, melted
+
+## Instructions
+
+1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
+2. Arrange the butternut squash rounds on the prepared baking sheet. Brush each round with olive oil and season with salt and pepper.
+3. In a bowl, mix together the panko breadcrumbs, chopped nuts, nutritional yeast, smoked paprika, garlic powder, and cayenne pepper.
+4. Add the melted vegan butter to the breadcrumb mixture, stirring until the mix is well coated.
+5. Generously top each butternut squash round with the breadcrumb mixture, pressing slightly to adhere.
+6. Bake in the preheated oven for 25-30 minutes, or until the squash is tender and the topping is golden and crisp.
+7. Serve warm and enjoy!
+
+Enjoy this heartwarming dish as a standalone star or as a complementary side to a more elaborate meal. Its bold flavors and textures are sure to make it a new favorite for the season.
+
+*Hiroshi*
+
+<table><caption class='sr-only'>Additional Information</caption><tr><th>Nutritionfacts</th><td>Calories: 290 per serving, Fat: 15g, Carbohydrates: 35g, Protein: 6g&nbsp;</td></tr><tr><th>Preparation Time</th><td>45 minutes&nbsp;</td></tr><tr><th>Allergy Information</th><td>Contains nuts, gluten&nbsp;</td></tr></table>
+