Our acorn squash was such a success, Michael and I thought we’d try out a recipe for butternut squash. We only really ever have butternut squash mashed with a touch of butter and brown sugar. While we like it that way, we thought we’d try out something a bit more savory.
We polished it off quickly and soon wished for more. I think I’ll be using this recipe again and again. Michael agreed.
**I used rosemary olive oil bread from the market for my bread crumbs, but you can use anything you like. If you’d rather not make fresh bread crumbs, you can use panko. For fresh bread crumbs, I just toast a piece of bread or leave it out on the counter all day to dry out, then I pulse it in my food processor till it’s in crumbs.
- 1 (3lb.) butternut squash, peeled and cut into ¼” slices
- 1½ Tbsp olive oil
- ¾c fresh breadcrumbs (I used rosemary bread for this)
- ⅔c freshly grated parmesan
- 2 Tbsp fresh thyme, finely minced
- ½tsp dried rosemary (only if not using rosemary bread)
- ¼tsp salt, plus more as desired
- ¼tsp pepper, plus more as desired
- Toss squash slices with olive oil. Spread out in a single layer over a large baking sheet sprayed with nonstick spray or brushed with olive oil.
- In a small bowl, combine bread crumbs, parmesan, thyme, rosemary (if using), salt, and pepper. Sprinkle crumb mixture over squash slices.
- Bake at 400 degrees for 25-30 minutes, or until crumbs are golden brown and squash is tender. Add additional salt and pepper to taste.
Adapted from Sprouted Kitchen