Here are some of the changes we made from Mark Bittman’s original recipe:
* we weren’t in the mood for winter squash (might be due to the warm weather), and decided to use zucchinis and yellow squash.
* we didn’t use skewers to roast the squash
* rather than doing a glaze, we chose a to make it a dipping sauce
Squash with Chipotle Dipping Sauce
Adapted from: The Food Matters Cookbook
2 zucchinis, cut into thick matchsticks
2 yellow squash, cut into thick matchsticks
1 cup Panko crumbs (might be more)
4-5 chipotle chiles in adobo sauce
1/4 olive oil
1 tbsp honey
4 garlic cloves, chopped
pinch of salt
Preheat the oven to 400ºF. Spray a cookie sheet with cooking spray.
Crack an egg into one bowl, mixing the yolk and whites together. In the other bowl, pour in the Panko crumbs. Dip each squash piece into the egg mixture, and then dip it into the Panko crumbs. Continue to do this with the rest of the zucchini and squash pieces and arrange all of the vegetables on a cookie sheet. Bake in the oven for 20 minutes.
In a food processor add: chipotle chiles, olive oil, honey, garlic and salt. Processes the mixture until the sauce is well blended.
Enjoy each squash or zucchini with some of the chipotle sauce.