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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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My favorite butternut squash recipe. Slighty adapted from Ottelenghi's Plenty Ingredients:
1 butternut squash (about 2 lbs.) |
2 teaspoons olive oil |
1/2 teaspoon ground nutmeg, fresh |
1/3 cup fresh breadcrumb (can use panko) |
1/2 cup parmesan cheese, grated |
1 minced garlic clove |
1 tablespoon parsley, finely chopped |
1/4 cup fresh thyme leave |
salt and pepper |
Directions:
1. Oven to 400.
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 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 (or magic bullet) 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.
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