1/2 cup breadcrumbs
2 tablespoons nutritional yeast (optional)
4 tablespoons olive oil, divided
3 Delicata squash, cut lengthwise and seeded
Kosher salt and ground black pepper to taste
1/2 teaspoon garlic powder
4 fresh sage, minced
Fresh parsley, chopped, for garnish
Mix the breadcrumbs, nutritional yeast and 2 tablespoons oil in a small bowl. Toast the mixture in a small skillet over medium heat until just golden. Add salt and pepper to taste.
Cut the squash cross-wise into 1/4-inch slices and add to a large bowl. Season with salt, pepper, garlic powder, and sage. Heat a large skillet with the oil over medium-high heat. Add the squash and cook about 4 minutes or until they are golden and crisp. Turn them over to cook on the other side for about 4 more minutes or until they are fork-tender. Depending on the size of your skillet, you may need to cook the squash in batches.
Transfer the squash to a paper-towel lined plate. Arrange the on a platter and sprinkle the breadcrumb mixture over the squash and garnish with parsley. Serve while hot.