Crusted Butternut Squash

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

• Ready In: 40 mins
• 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

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