Parmesan-Crusted Butternut Squash

November 17, 2014
3 Ratings
Photo by Ashley Rodriguez
  • Serves 6
What You'll Need
  • 1 butternut squash, cut in 1/4 inch-thick slices
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 cup panko bread crumbs
  • 1 cup grated Parmesan cheese
  • 1/2 teaspoon fresh ground nutmeg
  • 1 teaspoon pepper
  • 1/4 teaspoon kosher salt
  • 2 garlic cloves, finely minced
  • 2 tablespoons finely chopped fresh thyme
  • 2 tablespoons roughly chopped fresh Italian parsley
  1. Preheat oven to 400° F. Line a large baking sheet with parchment paper.
  2. Toss the squash with olive oil and kosher salt. Place the squash in a single layer on the prepared baking sheet.
  3. Combine the bread crumbs, Parmesan, nutmeg, pepper, salt, garlic, and thyme in a bowl. Stir to mix well. Sprinkle this all over the squash and roast until tender, about 40 minutes. Garnish with chopped parsley and serve warm or at room temperature.

See what other Food52ers are saying.

  • Jacques Spilka
    Jacques Spilka
  • Franca
Author of Date Night In (2015) and creator of the blog, Not Without Salt.

3 Reviews

JANET March 22, 2015
Another great idea for Butternut Pumkin thanks. I usually roast mine split in half seeds scooped and sprinkled with olive oil, sea salt, crushed garlic and thyme...Eaten hot or sliced cold in salads...Yumm
Jacques S. December 8, 2014
Wow! Rhis is a great way to prepare and eat butternut squash. Better buy a big one because it won't last.
Franca December 4, 2014
This was delicious.