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Ingredients
- 2 pound (1 medium) butternut squash, peeled
- 1/2 cup 2% reduced fat milk
- 2 garlic cloves, minced
- 1 small shallot, minced
- 1 tablespoon chopped fresh thyme
- 1/3 cup fresh grated parmesan cheese
- 3/4 teaspoons kosher salt, divided
- Freshly ground black pepper, to taste
- Cooking spray
- 2 tablespoons unsalted butter
- 1/2 cup whole wheat or gluten-free panko
Preparation
Step 1
Preheat oven to 400 degrees.
Slice butternut squash into 1/4-inch thick slices. You can do this with a knife, I did this with my spiralizer which is much easier, click here for directions.
In a large bowl, combine the milk, garlic, shallot, thyme, ½ of the parmesan, ½ teaspoon salt and pepper. Add the squash and toss to coat. Spray a medium oven-safe casserole dish with cooking spray. Transfer squash mixture to casserole dish and set aside.
In a medium microwave safe bowl, melt butter. Add breadcrumbs, remaining parmesan, ¼ teaspoon salt, and pepper. Evenly spread breadcrumb mixture over squash, cover with foil and bake for 45 minutes. Uncover and broil 2-3 minutes to brown top (watch carefully because it browns quickly!)