Crusted Butternut Squash

1. 1

   Oven to 400.

2. 2

   Peel the squash (vegetable peeler works great).

3. 3

   Slice it in half length wise and discard the seeds.

4. 4

   Cut into 1/4'' slices.

5. 5

   On a parchment lined baking tray, pile the squash, drizzle the olive oil and the nutmeg and toss everything to coat evenly.

6. 6

   All should have a thin coat of oil, amount may vary based on size of the squash.

7. 7

   Spread them out in a single layer on the baking tray.

8. 8

   You may need to use two, too much overlap won't yield a crunchy crust.

9. 9

   In a food processor (or magic bullet) pulse together the breadcrumbs, parmesan, garlic, both herbs, a few pinches of salt and a lot of fresh black pepper.

10. 10

    Sprinkle the topping on the squash.

11. 11

    Bake for about 25-30 minutes until the tops are browned and the squash is cooked.

* Per serving · 4 servings · Values may vary.

No additional tips available.