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parmesan butternut squash gratin

parmesan butternut squash gratin

Adapted from Betty Crocker

Perfect addition to your holiday table.

Servings 6 to 8 servings
Author Rosemary Stelmach

Ingredients

  • 1 butternut squash (2 1/2 pounds)
  • 1/4 cup butter
  • 2 large garlic cloves, finely chopped
  • 1/4 cup panko bread crumbs (or gluten-free panko bread crumbs)
  • 1/3 cup freshly grated parmesan cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 cup chopped fresh parsley

Instructions

  1. Heat oven to 375°F.  Spray a 13 x 9-inch (3-quart) glass baking dish with cooking spray. 

  2. Peel, halve lengthwise and seed squash; cut into 1/2-inch-thick slices.  Arrange in the prepared baking dish with slices overlapping slightly.

  3. 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.

  4. In a small bowl, mix panko bread crumbs, parmesan cheese and 1 tablespoon of the butter-garlic mixture.

  5. Brush squash slices with remaining butter-garlic mixture.  Sprinkle with salt, pepper and bread crumb mixture.

  6. Bake uncovered 30 to 40 minutes or until squash is tender when pierced with a fork. Increase oven temperature to 425°F; bake 5 to 10 minutes longer or until lightly browned.  Before serving, sprinkle parsley over top.