How To Make Parmesan Butternut Squash Gratin
Slices of butternut squash are coated with parmesan, panko, herbs and garlic to make this squash gratin, a unique side dish that’s great for fall.
Serves:
Ingredients
- 1butternut squash,(2½ lb), ends trimmed, peeled, halved and seeded then sliced into ½ inch thick slices
- 5tbspsalted butter
- 3clovesgarlic,minced
- salt and freshly ground black pepper
- ½cupplain panko bread crumbs
- ½cupparmesan,finely grated
- ½tspthyme,dried
- ¼tspsage,dried
- ¼cupfresh parsley,chopped
Instructions
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Preheat oven to 375 degrees F. Spray a 13×9-inch baking dish with cooking spray then arrange squash in pan, slightly overlapping them.
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In a small saucepan, melt butter over medium heat, then reduce heat to low, add garlic and cook for 1 minute. Remove from heat.
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In a mixing bowl toss together bread crumbs, parmesan, thyme, sage and season lightly with salt and pepper. Drizzle 2 tablespoon of the butter garlic mixture over panko mixture then toss to evenly coat.
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Brush remaining butter and garlic mixture over squash in baking dish, then season squash with salt and pepper.
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Sprinkle bread crumb mixture evenly over top. Bake in preheated oven for 35 to 40 minutes until tender. Then, if topping is not browned, increase heat to 425 degrees F and bake for 5 minutes longer.
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Sprinkle with fresh parsley and serve warm.
Nutrition
- Calories: 192.85kcal
- Fat: 13.10g
- Saturated Fat: 8.15g
- Trans Fat: 0.39g
- Monounsaturated Fat: 3.44g
- Polyunsaturated Fat: 0.48g
- Carbohydrates: 14.61g
- Fiber: 2.08g
- Sugar: 2.14g
- Protein: 6.06g
- Cholesterol: 33.87mg
- Sodium: 272.28mg
- Calcium: 208.95mg
- Potassium: 333.69mg
- Iron: 1.00mg
- Vitamin A: 561.03µg
- Vitamin C: 21.44mg
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