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Parmesan Butternut Squash Gratin

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Thinly sliced butternut squash layered, brushed with garlic butter, covered in breadcrumbs and Parmesan cheese, and baked into a beautiful gratin.

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Rate this recipe 4.5/5 (26 Votes)

Ingredients

  • 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

Details

Servings 1
Cooking time 75mins
Adapted from bettycrocker.com

Preparation

Step 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.

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.

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