The end of September is the official start to the fall season. We can’t think of a better way to celebrate than by cooking a delicious winter squash dish. Squash is a great ingredient because it’s in season, nutritious and easy on the jaw. Plus, there are a variety of winter squashes to choose from.
Butternut squash is a versatile ingredient that can be sweetened or made savory. This Parmesan Butternut Squash Gratin recipe is crispy and has a little crunch without being hard to eat. It’s the perfect way to warm up when it starts to cool down outside.
- 1 butternut squash approx. 2.5 lbs.
- 1/4 cup butter or margarine
- 2 large garlic cloves finely chopped
- 1/4 cup panko bread crumbs
- 1/3 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup fresh parsley chopped
Step 1. Pre-heat the oven to 375°F and spray a 13×9-inch (3-quart) glass baking dish with cooking spray.
Step 2. Peel, halve (lengthwise), and seed the squash.
Step 3. Cut the peeled squash into 1/2-inch thick slices. Arrange the slices so that they overlap slightly in bottom of baking dish.
Step 4. Melt the butter over medium heat in a 2-quart saucepan. Reduce the heat and add the garlic. Cook 2-3 minutes, stirring frequently, until the garlic is soft. Don’t let the butter brown.
Step 5. In a small bowl, mix together the breadcrumbs, cheese and one tablespoon of the butter-garlic mixture.
Step 6. Brush the squash slices with the remaining butter-garlic mixture.
Step 7. Sprinkle the squash slices with salt, pepper and the breadcrumb mixture.
Step 8. Bake uncovered 30-40 minutes or until squash is tender when pierced with a fork. Then bump the oven temperature up to 425°F and bake an additional 5-10 minutes to lightly brown the tops.