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Parmesan Butternut Squash Gratin

Submitted by: | Source: Betty Crocker

Parmesan Butternut Squash Gratin
2010-05-08 Other
5 5

Crispy bread crumbs add a bit of crunch to tender slices of butternut squash seasoned with garlic and Parmesan.

  • 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 tsp Salt
⅛ tsp Pepper
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.