Parmesan-Crusted Butternut Squash

By • November 17, 2014 3 Comments

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Serves 6

  • 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.

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