1 butternut squash
1/4 c. butter
2 garlic cloves, minced
1/4 c. panko bread crumbs
1/3 c. Parmesan cheese, grated
1/4 t. salt
1/8 t. pepper
Peel squash, halve lengthwise and remove seeds. Cut into 1/2-inch thick slices. Arrange slices in a greased 13 x 9 baking dish (preferably glass), overlapping slices slightly. In a small saucepan, melt butter. Reduce heat to low; add garlic and cook for 2-3 minutes. In a small bowl, mix bread crumbs, cheese, salt, pepper and 1 tablespoon of garlic-butter mixture. Brush squash slices with remaining garlic-butter mixture. Sprinkle with bread crumb mixture. Bake, uncovered, at 375 degrees for 30-40 minutes or until squash is tender. Increase oven temperature to 425 degrees and bake for an additional 5-10 or until lightly browned.
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Tips: This was a delicious side dish that was so tasty and filling. Everyone in my family loved it. Progresso came out with panko bread crumbs that are a crispy lighter bread crumb than the original. My only wish was that I had been able to make this with homegrown squash.
Recipe from Progresso Soups & More Magazine
1 comments:
Mmmm this sounds great. Perfect for Fall!
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