The Olive Bin

Parmesan Butternut Squash

Preheat oven to 375 degrees. Spray a 13 by 9-inch baking dish with cooking spray then arrange squash in pan, slightly overlapping them. In a small saucepan, heat olive oil over low heat, add garlic and cook 1 minute. Remove from heat. In a mixing bowl toss together bread crumbs, parmesan, thyme, sage and season lightly with salt and pepper. Drizzle 2 T of the olive oil garlic mixture over panko mixture then toss to evenly coat. Brush remaining olive oil and garlic mixture over squash in baking dish, then season squash with salt and pepper. Sprinkle bread crumb mixture evenly over top. Bake in preheated oven 35 - 40 minutes until tender, then if topping is not browned increase heat to 425 and bake 5 minutes longer. Sprinkle with fresh parsley and serve warm.
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Ingredients

1 2 1/2 lb butternut squash, ends trimmed, peeled, halved and seeded then sliced into 1/2-inch thick slices

5 T of The Olive Bin's Butter Olive Oil

3 cloves garlic, minced

Salt and freshly ground black pepper

1/2 C Italian seasoned panko bread crumbs

1/2 C finely grated parmesan

Chopped fresh parsley (optional)

Directions

  1. Preheat oven to 375 degrees. Spray a 13 by 9-inch baking dish with cooking spray then arrange squash in pan, slightly overlapping them.
  2. In a small saucepan, heat olive oil over low heat, add garlic and cook 1 minute. Remove from heat.
  3. In a mixing bowl toss together bread crumbs, parmesan, thyme, sage and season lightly with salt and pepper. Drizzle 2 T of the olive oil garlic mixture over panko mixture then toss to evenly coat.
  4. Brush remaining olive oil and garlic mixture over squash in baking dish, then season squash with salt and pepper. Sprinkle bread crumb mixture evenly over top. Bake in preheated oven 35 - 40 minutes until tender, then if topping is not browned increase heat to 425 and bake 5 minutes longer.
  5. Sprinkle with fresh parsley and serve warm.

Associated Products

Butter Olive Oil Recipe Set