My husband took everything offered for dinner except this dish. When my 6 kids started saying, "ooh, this yellow stuff tastes like candy" and "Mmm, this is sooo good. I'm gonna get seconds" he promptly took a helping and loved it! Melt the butter in a big pan so you can just dump the butternut slices into the pan to better coat the slices. Had to bake at 375 for 50 minutes instead of 30-40 as recommended.
Absolutely delish!! Added a bit more garlic, but otherwise stuck to the recipe. Thanks so much for sharing~~will be making again REALLY soon! :O)
This was my first time preparing and cooking butternut squash, and this recipe appealed to me mostly because it was one of the only ones you didn't have to chop it into one-inch cubes! I didn't have fresh parsley, only dried, so I just added about 4 tsp. dried flakes in with the crumb mixture. I baked it on 375, uncovered the whole time for 35 minutes, and it was done (but my oven runs a little hot). Thanks for this tasty side dish idea!
Very tasty. I really enjoyed the topping â€” it balanced the natural sweetness of the squash well. May add more garlic next time. The only time-consuming part is peeling the squash :) I made it through step 4, then refrigerated overnight & baked the next evening. Served with Garlic Chicken Breasts & sauteed vegetables.
This was very good - not sweet like most squash/sweet potato recipes. Made the day before Thanksgiving (thru step 4) and cooked after the turkey came out.
What a great way to prepare squash! This is another great way to use Panko and it made a lovely topping for the squash. Can't wait to make this again, Nanners. This is a winner.