Ingredients

The following ingredients have 4 Servings
  • 1 (2 1/2 lb) butternut squash, ends trimmed, peeled, halved and seeded then sliced into 1/2-inch thick slices
  • 5 Tbsp (70g) salted butter
  • 3 cloves garlic (, minced)
  • Salt and freshly ground black pepper
  • 1/2 cup (35g) plain panko bread crumbs
  • 1/2 cup (42g) finely grated parmesan
  • 1/2 tsp dried thyme
  • 1/4 tsp dried sage
  • 1/4 cup chopped fresh parsley

Instruction

  • Preheat oven to 375 degrees. Spray a 13 by 9-inch baking dish with cooking spray then arrange squash in pan, slightly overlapping them.
  • In a small saucepan, melt butter over medium heat, then reduce heat to low, add garlic and cook 1 minute. Remove from heat.
  • In a mixing bowl toss together bread crumbs, parmesan, thyme, sage and season lightly with salt and pepper. Drizzle 2 Tbsp of the butter garlic mixture over panko mixture then toss to evenly coat. 
  • Brush remaining butter and garlic mixture over squash in baking dish, then season squash with salt and pepper. 
  • Sprinkle bread crumb mixture evenly over top. Bake in preheated oven 35 - 40 minutes until tender, then if topping is not browned increase heat to 425 and bake 5 minutes longer.
  • Sprinkle with fresh parsley and serve warm.
  • Recipe source: adapted slightly from Betty Crocker