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.
These herbed breadcrumbs were SO delicious. We loved the crispness and flavor. The squash took on an almost creamy texture when roasted in slices this way. I LOVED it.
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.