Butternut Squash with Balsamic and Chile Panko Crumbs

1. 1

   Bring a large stockpot of water to a boil.

2. 2

   Add the whole squash and cook, partially covered, until tender, about 45 minutes.

3. 3

   (A knife will pierce the flesh very easily.)

4. 4

   Drain, cool slightly, then remove and discard the stem and peel.

5. 5

   Reserve the seeds, removing and discarding the strings.

6. 6

   Transfer the flesh to a large serving dish and mash with a fork into an even layer.

7. 7

   Drizzle the vinegar and 2 tablespoons of the oil over the squash, and season with salt and pepper.

8. 8

   Heat 3 tablespoons of the squash seeds in a large skillet over medium-low heat until dry.

9. 9

   Add 1 tablespoon of the oil and a pinch of salt and toast, tossing occasionally.

10. 10

    When the seeds begin to pop, partially cover the pan.

11. 11

    Continue toasting until golden brown, about 3 minutes, then transfer to a plate.

12. 12

    In the same skillet, heat the remaining 2 tablespoons oil over medium heat, then toss in the crumbs.

13. 13

    When well coated, stir in the thyme, chile, and 1/4 teaspoon salt.

14. 14

    Toast, tossing occasionally, until golden brown and fragrant, about 5 minutes.

15. 15

    Remove from the heat and stir in the cheese and toasted seeds.

16. 16

    Spread the crumb mixture over the squash in an even layer and serve immediately.

* Per serving · 4 servings · Values may vary.