Parmesan Butternut Squash Gratin

From Betty Crocker's 2007 Thanksgiving publication. Recipe can be made 24 hours ahead of time - stopping after step 4. I made this for Thanksgiving dinner this year and it got rave reviews - even from my carnivorous husband. My squash was big so I made extra topping and used a couple extra Tablespoons butter for drizzling.

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• 1 (2 1/2lb)  butternut squash
• 1⁄4 cup butter
• 2  large garlic cloves, minced
• 1⁄4 cup panko breadcrumbs
• 1⁄3 cup  grated parmesan cheese
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon pepper
• 1⁄4 cup  chopped fresh parsley

Directions

1. Heat oven to 375 and spray a 9x13 baking dish with cooking spray. Peel, halve lengthwise and seed squash. Cut into 1/2 inch thick slices. Arrange with slices overlapping slightly in bottom of baking dish.
2. Melt butter in saucepan over medium heat. Reduce heat to low. Add garlic and cook 2-3 minutes stirring frequently - do not let garlic or butter brown.
3. In a small bowl, mix bread crumbs, cheese and 1 T. of the butter-garlic mixture.
4. Brush squash slices with remaining butter-garlic mixture. Sprinkle with salt, pepper and bread crumb mixture.
5. Bake, uncovered, 30-40 minutes or until squash is tender when pierced with fork. Increase oven temperature to 425 and bake 5-10 minutes longer until browned.
6. Sprinkle with parsley.