Crusted Butternut Squash
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 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
directions
- 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.
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RECIPE SUBMITTED BY
HisPixie
East Mc Keesport, Pennsylvania
I'm the mother of triplet daughters and now 4 grandchildren; 2 step-grandchildren. I'm a critical care nurse by background, as well as hospice nursing. I love to cook and bake. My husband is a wonderful taste tester for me and never, ever complains about my many experiments and new dishes. Love that man. We have 4 cats: a neurotic gray calico named Cupcake, a kitten named RubyMae, a Maine coon named Arwen, a short-haired dilute torti Gigi,. One dog...a shepherd/sheltie, Greta. I been her since RecipeZaar days (miss that place). I'm from Pittsburgh, PA.