I’ve finally got my husband to love butternut squash – with this recipe! It really is one of the best butternut squash recipes I’ve tried and I know I’ll be making this one again and again. This one is even worthy of making it to the holiday menu. Ugh am I already talking about holidays? Really of love them, so yes, I guess I am.
This Parmesan Butternut Squash Gratin is so simple to prepare once you get past the peeling and cutting. If you aren’t familiar with the how to of peeling, seeding and cutting the squash here is a quick video that shows how here.
Once you try this delicious recipe you’ll be hooked! The crisp Panko bread crumbs and salty parmesan pairs so well with the soft and buttery squash, and the herbs and garlic just give it that extra boost of flavor. Even my picky four year old loved it! I thought it would be years before I could get my kids to like squash. No one could resist this! Trust me, it will disappear in no time!
Parmesan Butternut Squash Gratin
- 1 (2 1/2 lb) butternut squash, ends trimmed, peeled, halved and seeded then sliced into 1/2-inch thick slices
- 5 Tbsp (70g) salted butter
- 3 cloves garlic , minced
- Salt and freshly ground black pepper
- 1/2 cup (35g) plain panko bread crumbs
- 1/2 cup (42g) finely grated parmesan
- 1/2 tsp dried thyme
- 1/4 tsp dried sage
- 1/4 cup chopped fresh parsley
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, melt butter over medium heat, then reduce heat to low, 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 Tbsp 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 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.
Recipe source: adapted slightly from Betty Crocker