Ingredients
1butternut squash,(2½ lb), ends trimmed, peeled, halved and seeded then sliced into ½ inch thick slices
5tbspsalted butter
3clovesgarlic,minced
salt and freshly ground black pepper
½cupplain panko bread crumbs
½cupparmesan,finely grated
½tspthyme,dried
¼tspsage,dried
¼cupfresh parsley,chopped
Preparation
Preheat oven to 375 degrees F. Spray a 13×9-inch baking dish with cooking spray then arrange squash in pan, slightly overlapping them.
In a small saucepan, melt butter over medium heat, then reduce heat to low, add garlic and cook for 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 tablespoon of the butter garlic mixture over panko mixture then toss to evenly coat.
Brush remaining butter 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 for 35 to 40 minutes until tender. Then, if topping is not browned, increase heat to 425 degrees F and bake for 5 minutes longer.
Sprinkle with fresh parsley and serve warm.
