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When it finally felt like fall, I was so excited to cook with butternut squash. I immediately looked up recipes on my favorite food blogs, and I came upon this one, which is easy and pretty quick and perfect for a vegetable side dish. The combination of flavors was so fresh and perfect for the season, I can't wait to make it again.
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crusted butternut squash
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
Preheat the oven to 400ยบ. Peel the squash, cut in half lengthwise and remove seeds. Cut into 1/4'' slices. 


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.
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