Since I loved the butternut squash so much in my Butternut Squash Lasagna, I decided to buy another one and do something different with it, especially when this recipe from Eat Better America showed up in my e-mail one day.
It looked so good, and I had planned to make it over Thanksgiving weekend for the following week. Imagine my surprise when at Thanksgiving, our family friend hosting it made pretty much exactly the same thing! It was DELICIOUS, so I knew I would definitely make it for me and my husband.
I don't really have much to say about this except it really is good. I kept the recipe exactly as is, so what I am posting below is what was sent to me in the e-mail. It does take time, you need a good hour and a half from start to finish. But even as a leftover, it still tastes amazing!
So, here is the recipe. Enjoy!
Ingredients:
1 butternut squash (2 1/2 lb)
2 tablespoons butter or margarine
2 large cloves garlic, finely chopped
1/4 cup panko bread crumbs
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup chopped fresh parsley (optional, I did not use)
Directions:
Heat oven to 375°F.
Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
Peel, halve lengthwise and seed squash; cut into 1/2-inch-thick slices. Arrange with slices overlapping slightly in bottom of baking dish.
In 2-quart saucepan, melt butter over medium heat. Reduce heat to low.
Add garlic; cook 2 to 3 minutes, stirring frequently, until garlic is soft and butter is infused with garlic flavor. Do not let butter brown.
In small bowl, mix bread crumbs, cheese and 1 tablespoon of the butter-garlic mixture.
Brush squash slices with remaining butter-garlic mixture. Sprinkle with salt, pepper and bread crumb mixture.
Bake uncovered 30 to 40 minutes or until squash is tender when pierced with fork.
Increase oven temperature to 425°F; bake 5 to 10 minutes longer or until lightly browned.
Before serving, sprinkle parsley over top, if desired.
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