- 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
Instructions:
- Preheat oven to 400°
- 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.
- 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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Photo Credit: pixelsandcrumbs.com
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