Parmesan Butternut Squash Gratin
Enjoy this cozy Parmesan Butternut Squash Gratin, a delightful blend of tender squash and savory cheese topped with a crispy crumb mixture!
Ingredients
- 1 butternut squash (2 1/2 lbs), peeled, halved, seeded, and sliced into 1/2-inch pieces
- 5 tablespoons salted butter
- 3 minced garlic cloves
- Salt and ground black pepper to taste
- 1/2 cup plain panko crumbs
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried sage
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat your oven to 375°F. Lightly coat a 13x9-inch baking dish with cooking spray, then arrange the squash slices, slightly overlapping, in the dish.
- In a small saucepan, melt the butter over medium heat. Lower the heat and stir in the minced garlic, cooking for about 1 minute. Remove from the heat and set aside.
- In a mixing bowl, combine the panko crumbs, grated parmesan, thyme, sage, and a pinch of salt and pepper. Drizzle about 2 tablespoons of the butter-garlic mixture over the crumb mix, and toss until evenly coated.
- Brush the remaining butter-garlic mixture over the squash slices. Season the squash with salt and pepper, then evenly sprinkle the crumb mixture on top.
- Place the dish in the oven and bake for 35 to 40 minutes, or until the squash becomes tender. If the topping isn’t golden enough, raise the temperature to 425°F and bake for an additional 5 minutes.
- Garnish with fresh parsley before serving warm.