• 75minutes
  • 197calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, C, D
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (2 1/2 lb) butternut squash

  2. 1/4 cup butter

  3. 2 large garlic cloves , minced

  4. 1/4 cup panko

  5. 1/3 cup grated parmesan cheese

  6. 1/4 teaspoon salt

  7. 1/8 teaspoon pepper

  8. 1/4 cup chopped fresh parsley

Instructions Jump to Ingredients ↑

  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.


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