Butternut Squash-Parmesan Gratin Serves 6


1-2 ½ lb. Butternut Squash

¼ C.     Unsalted butter, melted

2   Cloves of Garlic

¼ C.     Panko breadcrumbs

1/3 C.  Parmesan Cheese, grated

¼ c.      Italian flat leaf parsley

¼ t.      Kosher salt

1/8 t.   Black pepper


Melt butter in sauté pan, add garlic and cook 2-3 minutes, until garlic is soft.

Place all ingredients, except butter/garlic mixture and panko crumbs, into food processor. Mix until combined. Place in separate bowl and add panko and melted mix. Stir until combined.

Heat oven to 375 F degrees. Butter baking dish on sides and bottom. Peel, halve and seed butternut squash, then cut into 1/2” slices. Arrange in baking dish overlapping slightly. Brush with butter garlic mixture, then top with crumb/cheese/parsley. Bake, uncovered, 15-25 minutes or until squash is tender when pierced with fork. Increase oven temperature to 425 F degrees; bake 5-10 minutes longer until lightly browned. Before serving, sprinkle parsley over top.