This dish is a bit more about presentation with all those beautiful hassle back lines. It does ad an extra step in the prep process, so if you’d rather just roast wedges of squash and sprinkle them with the crispy crumbs, that is great too!

As for serving guests, do the first roast, to get your slices, in advance, and finish off closer to dinner. The crumbs can be made earlier in the day as well.

When you make your hassle back slices, it’s tricky not to go all the way through the squash. I’ve seen a trick where you lay a butter knife underneath the length of the squash to act as a safety to guard the knife from going all the way down.

These same seasonings and method will work for potatoes!