Parmesan-Butternut Squash Gratin

• Vegetarian

• Produce

  • 1 Butternut squash (2 1/2 lb
  • 2 large cloves Garlic
  • 1/4 cup Parsley, fresh

• Condiments

  • 1/4 cup Butter or margarine

• Baking & Spices

  • 1/8 tsp Pepper
  • 1/4 tsp Salt

• Bread & Baked Goods

  • 1/4 cup Progresso panko bread crumbs

• Dairy

  • 1/3 cup Parmesan cheese, grated

Found on bettycrocker.com

Description

Ingredients

• 1 butternut squash (2 1/2 lb)
• 1/4 cup butter or margarine
• 2 large cloves garlic, finely chopped
• 1/4 cup Progresso™ panko bread crumbs
• 1/3 cup grated Parmesan cheese
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 cup chopped fresh parsley

Directions

• 1 Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Peel, halve lengthwise and seed squash; cut into 1/2-inch-thick slices. Arrange with slices overlapping slightly in bottom of baking dish.
• 2 In 2-quart saucepan, melt butter over medium heat. Reduce heat to low. Add garlic; cook 2 to 3 minutes, stirring frequently, until garlic is soft and butter is infused with garlic flavor. Do not let butter brown.
• 3 In small bowl, mix bread crumbs, cheese and 1 tablespoon of the butter-garlic mixture.
• 4 Brush squash slices with remaining butter-garlic mixture. Sprinkle with salt, pepper and bread crumb mixture.
• 5 Bake uncovered 30 to 40 minutes or until squash is tender when pierced with fork. Increase oven temperature to 425°F; bake 5 to 10 minutes longer or until lightly browned. Before serving, sprinkle parsley over top.

Nutrition