Parmesan Butternut Squash Gratin
(2 1/2 lb) butternut squash, ends trimmed, peeled, halved and seeded then sliced into 1/2-inch thick slices
(70g) salted butter
Salt and freshly ground black pepper
(35g) plain panko bread crumbs
(42g) finely grated parmesan
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
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