Crusted Butternut Squash

Tuesday, March 5, 2013


  • 1 butternut squash (about 2 lbs.)
  • 2 teaspoons olive oil
  • ½ teaspoon fresh ground nutmeg
  • ⅓ cup panko breadcrumbs
  • ½ cup grated parmesan cheese
  • 1 minced garlic clove
  • 1 tablespoon finely chopped parsley
  • ¼ cup fresh thyme
  • salt and pepper to taste


  1. Preheat oven to 400°
  2. Peel the squash, slice it in half length wise and discard the seeds. Cut into ¼' slices. In a large bowl add the squash, toss in the olive oil and nutmeg until well coated and combined. In a small bowl combine the breadcrumbs, cheese, fresh herbs, garlic and salt and pepper. Add breadcrumb mixture to the bowl of squash and mix until throughly coated.
  3.  Place the squash in a single layer on the baking sheet. Topping with any remaining breadcrumb mixture. Bake for 25-30 minutes.

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