Prep 10 mins
Cook 30 mins
My favorite butternut squash recipe. Slighty adapted from Ottelenghi's Plenty
- 1 butternut squash (about 2 lbs.)
- 2 teaspoons olive oil
- 1⁄2 teaspoon ground nutmeg, fresh
- 1⁄3 cup fresh breadcrumb (can use Panko)
- 1⁄2 cup parmesan cheese, grated
- 1 minced garlic clove
- 1 tablespoon parsley, finely chopped
- 1⁄4 cup fresh thyme leave
- salt and pepper
- Oven to 400.
- Peel the squash (vegetable peeler works great). Slice it in half length wise and discard the seeds. Cut into 1/4'' slices.
- On a parchment lined baking tray, pile the squash, drizzle the olive oil and the nutmeg and toss everything 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. You may need to use two, too much overlap won't yield a crunchy crust.
- In a food processor (or magic bullet) pulse together the 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.