Ingredients

The following ingredients have 8 Servings
  • 2/3 cup honey
  • 1 tsp dried thyme (divided)
  • 1 large butternut squash ((about 5 lbs) peeled, seeded and thinly sliced)
  • 1/4 cup water
  • 1/4 cup vegetable oil (divided)
  • 1-1/2 tsp salt (divided)
  • 1-1/2 tsp pepper (divided)
  • 2 TBSP unsalted butter
  • 2/3 cup panko bread crumbs

Instruction

  • Preheat the oven to 375°F. Grease a 9 x 12 baking dish, set aside.
  • In a small saucepan, heat honey and 1/2 tsp thyme, stirring occasionally over low heat for 3-4 minutes. Set aside.
  • In a large microwave-safe dish, place the squash and water.  Cover with plastic wrap and microwave on high until the squash is just tender, about 6 minutes. Drain. Add vegetable oil, 1 tsp each salt and pepper. Toss to coat.
  • Arrange squash slices by stacking in greased baking dish. (Tip baking dish on it's side to make stacking the squash slices easier.) Drizzle 1/4 cup of the honey mixture over the squash.
  • Bake until squash is fully tender, 45-50 minutes.
  • In a small skillet, melt butter over medium heat. Add panko, and remaining thyme, salt and pepper. Cook and stir until panko is golden brown, about 5 minutes. Sprinkle over baked squash and drizzle remaining honey mixture over the top.