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    You are in: Home / Recipes / Crusted Butternut Squash Recipe
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    Crusted Butternut Squash

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    HisPixie's Note:

    My favorite butternut squash recipe. Slighty adapted from Ottelenghi's Plenty

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Oven to 400.
    2. 2
      Peel the squash (vegetable peeler works great). Slice it in half length wise and discard the seeds. Cut into 1/4'' slices.
    3. 3
      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.
    4. 4
      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.
    5. 5
      Sprinkle the topping on the squash. Bake for about 25-30 minutes until the tops are browned and the squash is cooked.

    Ratings & Reviews:

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    Nutritional Facts for Crusted Butternut Squash

    Serving Size: 1 (406 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 361.9
     
    Calories from Fat 70
    19%
    Total Fat 7.8 g
    12%
    Saturated Fat 2.7 g
    13%
    Cholesterol 7.3 mg
    2%
    Sodium 197.3 mg
    8%
    Total Carbohydrate 75.9 g
    25%
    Dietary Fiber 32.1 g
    128%
    Sugars 4.6 g
    18%
    Protein 17.0 g
    34%

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