serves about 4
1 Butternut Squash (about 2 lbs.)
2 tsp. Olive Oil
1/2 tsp. Fresh Ground Nutmeg
1/3 Cup Fresh Breadcrumbs/Panko
1/2 Cup Grated Parmesan Cheese
1 Minced Garlic Clove
1 Tbsp. Finely Chopped Parsley
1/4 Cup Fresh Thyme Leaves
Salt and Pepper
On a parchment-lined baking tray, pile the squash, drizzle the olive oil and the nutmeg and toss to coat evenly. All should have a thin coat of oil, amount may vary based on size of the squash. Spread them out in a single layer on the baking tray. Use two if needed, too much overlap won't yield a crunchy crust.
In a food processor pulse breadcrumbs, parmesan, garlic, both herbs, a few pinches of salt and a lot of fresh black pepper. Sprinkle the topping on the squash. Bake for about 25-30 minutes until the tops are browned and the squash is cooked.