on the menu: crusted butternut squash

With the grocery stores filling up with delicious fall produce I've been sifting through recipes books and blogs to find a few go-to's for dinners. This butternut squash recipe from Sprouted Kitchen is exactly what I was on the hunt for - I can't wait to make this all winter long!

1 Butternut Squash (about 2 lbs.)

2 tsp. Olive Oil

1/2 tsp. Fresh Ground Nutmeg

1/3 Cup Fresh Breadcrumbs / Panko

1/2 Cup Grated Parmesan Cheese

1 Minced Garlic Clove

1 Tbsp. Finely Chopped Parsley

1/4 Cup Fresh Thyme Leaves

Salt and Pepper

Oven to 400

Peel the squash (vegetable peeler works great). Slice it in half length wise and discard the seeds. Cut into 1/4” slices.

On a parchment lined baking tray, pile the squash, drizzle the olive oil and the nutmeg and toss everything to coat evenly. All 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.

In a food processor (or magic bullet) pulse together the breadcrumbs, parmesan, garlic, both herbs, a few pinches of salt and a lot of fresh black pepper.

Sprinkle the topping on the squash. Bake for about 25-30 minutes until the tops are browned and the squash is cooked.

To read the rest of the recipe details be sure to pop over to Sprouted Kitchen.

Bon appetite everyone!