6 Reviews

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.

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kimime November 12, 2013

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)

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SPrins January 04, 2011

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!

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Greeny4444 September 22, 2010

Very tasty. I really enjoyed the topping — 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.

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newspapergal March 23, 2010

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.

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sheepdoc November 28, 2009

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.

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Merlot September 30, 2008
Parmesan Butternut Squash Gratin