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Crusted Butternut Squash

Crusted Butternut Squash
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  • butternut squash (about 2 lbs.)
  • 2 teaspoons
    olive oil
  • 1/2 teaspoon
    fresh ground nutmeg
  • 1/3 cup
    fresh breadcrumbs/panko
  • 1/2 cup
    grated parmesan cheese
  • 1 clove
    garlic, minced
  • 1 tablespoon
    finely chopped parsley
  • 1/4 cup
    fresh thyme leaves
    salt and pepper, to taste
  1. Oven to 400°F
  2. Peel the squash (vegetable peeler works great). Slice it in half length wise and discard the seeds. Cut into 1/4” slices.
  3. On a parchment lined baking tray, pile the squash, drizzle the olive oil and the nutmeg and toss everything to coat evenly. All slices should have a thin coat of oil, amount may vary based on size of the squash. Spread them out in a single layer on the baking tray. You may need to use two, too much overlap won’t yield a crunchy crust.
  4. In a food processor pulse together the breadcrumbs, parmesan, garlic, both herbs, a few pinches of salt and a lot of fresh black pepper.
  5. Sprinkle the topping on the squash. Bake for about 25-30 minutes until the tops are browned and the squash is cooked.
Nutritional Information

Makes: 5 servings
  • Calories176
  • Carbohydrates28.5 g
  • Cholesterol9 mg
  • Fat5.4 g
    • Saturated fat2.2 g
  • Sodium210
  • Protein7 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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