Crunchy Honey-Glazed Butternut Squash

1. 1

   Preheat oven to 375u00b0. In a large saucepan, heat honey and 1/2 teaspoon thyme, stirring occasionally, over low heat until fragrant, 3-4 minutes.

2. 2

   Meanwhile, in a large microwave-safe dish, combine squash and water; microwave, covered, on high until squash is tender, 6-8 minutes. Drain. Add 1/4 cup olive oil, 1 teaspoon salt and 1 teaspoon pepper; toss to coat.

3. 3

   On a flat surface, stack squash slices. Arrange stacks on their sides in a greased 9-in. square baking dish. (To make stacking easier, set baking dish on end; fill with squash stacks. When dish is full, return to original position.) Drizzle 3 tablespoons honey mixture over squash.

4. 4

   Bake until squash is tender, 45-50 minutes. In a small skillet, heat remaining oil over medium heat. Add bread crumbs; toss with remaining thyme and remaining salt and pepper. Cook and stir until golden brown, about 5 minutes. Sprinkle over baked squash; if desired, drizzle with additional honey mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.