- Servings: 6
- Prep Time: 25 min
- Cook Time: 50 min
- Total Time: 75 min.
|1||Butternut Squash, 2 ½ lb|
|¼ cup||Butter or Margarine|
|2||Large Cloves Garlic, finely chopped|
|¼ cup||Progresso Panko Bread Crumbs|
|⅓ cup||Grated Parmesan Cheese|
|¼ cup||Chopped Fresh Parsley|
Heat oven to 375F. 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 425F; bake 5 to 10 minutes longer or until lightly browned. Before serving, sprinkle parsley over top.
High Altitude (3500-6500 ft): No change.