Recipe by mary winecoff
We are trying to eat healthier at our house this year. This recipe comes from the Sonoma Diet Cookbook and uses olive oil, fresh herbs and whole wheat bread crumbs.
Top Review by Karen Elizabeth
This was a lovely way to do squash, very different and very tasty. definitely a great dish for family and for friends. Thank you for a new twist on a favourite vegetable :-)
- 2 tablespoons extra virgin olive oil
- 2 large onions, thinly sliced
- 6 garlic cloves, minced (1 tablespoon minced)
- 1 tablespoon sage, chopped
- 2 teaspoons thyme, chopped
- 1⁄4 teaspoon kosher salt
- 1⁄4 teaspoon black pepper, freshly ground
- 2 lbs butternut squash, peeled, halved lengthwise, seeded and cut crosswise into 1/4 inch slices
- 1 1⁄2 cups whole wheat bread crumbs (about 2 slices)
- 1 tablespoon parsley, chopped
- 3⁄4 cup part-skim mozzarella cheese, shredded
- 1⁄4 cup parmesan cheese, finely shredded
Directions See How It's Made
- Preheat oven to 350°F
- Lightly coat a 2 quart square baking dish with nonstick cooking spray; set aside.
- In a large skillet, heat 1 tablespoon of the olive oil over medium heat.
- Add onions and garlic; cook about 6 minutes or until tender, stirring occasionally.
- Remove from heat.
- Stir in sage, thyme, kosher salt, and pepper.
- Place half of the squash slices in the prepared dish.
- Sprinkle with the onion mixture and half of the bread crumbs.
- Top with remaining squash slices.
- Cover with foil.
- Bake about 45 minutes or until squash is nearly tender.
- Meanwhile, in a small bowl, combine the remaining bread crumbs, the remaining 1 tablespoon olive oil, and the parsley.
- Mix well and set aside.
- Remove foil from baking dish; sprinkle squash with mozzarella cheese, Parmesan cheese and bread crumb mixture.
- Bake, uncovered for 10 to 15 minutes or until crumbs are golden brown and squash is tender.
- Let stand for 10 minutes before serving.