Parmesan Butternut Squash Gratin
Thinly sliced butternut squash layered, brushed with garlic butter, covered in breadcrumbs and Parmesan cheese, and baked into a beautiful gratin.
- 1 butternut squash, about 2 1/2 pounds
- 1/4 cup butter or margarine
- 2 large cloves garlic, finely chopped
- 1/4 cup Progresso® panko bread crumbs
- 1/3 cup Parmesan cheese, grated
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup fresh parsley, chopped
Cooking time 75mins
Adapted from bettycrocker.com
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.
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.
In small bowl, mix bread crumbs, cheese and 1 tablespoon of the butter-garlic mixture.
Brush squash slices with remaining butter-garlic mixture. Sprinkle with salt, pepper and bread crumb mixture.
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.