Butternut Squash Gratin

By Katecooks

Ingredients

• Salt
• 1 butternut squash (2 to 2 1/2 lbs.), peeled, seeded, and cut crosswise into into 1/2-inch half moons
• 3/4 c lower sodium chicken broth
• 1 tbsp. margarine or butter, cut up
• 1/2 c. Panko (Japanese-style bread crumbs)
• 1 1/2 oz. Parmesan cheese, grated (1/2 c.)
• 1 tbsp. olive oil
• 1 tsp. fresh thyme leaves, chopped plus springs for garnish

Preparation

Step 1

1. Preheat oven to 400 deg. f, Grease 2 quart shallow baking dish.

2. Sprinkle 1/4 teaspoon salt all over squash.in prepared baking dish, arrange squash in overlapping layers;pour broth into dish.Dot squash with margarine.Cover tightly with foil and bake 35-minutes or until knife pierces through squash with only slight resistance.

3. Meanwhile, in a small bowl, combine Panko, Parmesan, oil, thyme, red pepper, and 1/4 teaspoon salt until well mixed.

4. Uncover squash and sprinkle evenly with Panko mixture. Bake, uncovered,12 to 15 minutes or until crumbs are golden brown.Garnish with thyme sprigs.