Garlic Parmesan Butternut Squash Bake with Panko
Thinly sliced peeled squash layered with garlic, Parmesan, and panko, then baked until tender beneath a golden crumb topping.
Ingredients
Squash Bake
- 1 medium butternut squash about 2 pounds before trimming; peeled, seeded, and sliced ¼ inch thick
- 1 cup finely grated Parmesan
- 1 cup plain panko breadcrumbs
- 2 cloves garlic finely minced
- 2 tablespoons olive oil
- to taste salt and black pepper
Optional Garnish
- 2 tablespoons chopped fresh parsley optional
Dish Preparation
- as needed oil for lightly greasing the baking dish
Instructions
- Heat the oven to 375°F and lightly grease a 2-quart baking dish. Peel the squash, remove seeds, and cut the flesh into even ¼-inch slices.
- Toss the slices with 2 tablespoons olive oil and salt and pepper to taste. In another bowl combine the Parmesan, panko, and finely minced garlic.
- Arrange half the squash evenly in the dish and distribute half the crumb mixture over it. Repeat with the remaining vegetable and crumbs.
- Bake on the middle rack for 45–60 minutes, until a knife slides easily through the central layers. If the topping colors before the vegetable softens, cover loosely with foil and keep cooking; uncover near the end if needed.
- Let stand for 5 minutes, scatter the optional chopped parsley over the surface, and serve as six side portions.
Notes
Use one approximately 2-pound squash before peeling and seeding. Oven time varies with thickness and dish depth; tenderness at the center determines readiness.