• 6servings
  • 60minutes
  • 160calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, C, D
MineralsIodine, Fluorine, Chromium, Manganese, Silicon, Calcium, Potassium

Ingredients Jump to Instructions ↓

  1. 0 1/2 teaspoon(s) salt , divided 1 (2- to 2 1/2-pound) butternut squash , peeled, seeded, and cut crosswise into 1/2-inch half-moons 1/4 cup(s) lower-sodium chicken broth

  2. 1 tablespoon(s) margarine or butter , cut up 1/2 cup(s) panko (Japanese-style bread crumbs)

  3. 1 1/2 ounce(s) Parmesan cheese , grated (1/2 cup) 1 tablespoon(s) olive oil

  4. 1 teaspoon(s) fresh thyme leaves , chopped, plus sprigs for garnish 1/4 teaspoon(s) crushed red pepper

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees F. Grease 2-quart shallow baking dish.

  2. Sprinkle 1/4 teaspoon salt all over squash. In prepared baking dish, arrange squash in overlapping layers; pour broth into dish. Dot squash with the butter or margarine. Cover tightly with foil and bake 35 minutes, or until a knife pierces through squash with only slight resistance.

  3. Meanwhile, in a small bowl, combine panko, Parmesan, oil, thyme, red pepper, and 1/4 teaspoon salt until well mixed.

  4. Uncover squash and sprinkle evenly with panko mixture. Bake, uncovered, 12 to 15 minutes or until crumbs are golden brown. Garnish with thyme sprigs.


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