Roasted Butternut Squash With Parmesan-Garlic Breadcrumbs

1. 1

   Preheat oven to 425u00b0.

2. 2

   Arrange butternut squash in a single layer on a rimmed baking sheet; coat with cooking spray. Sprinkle evenly with salt and pepper. Bake at 425u00b0 for 15 minutes or until browned, stirring halfway through cooking.

3. 3

   Place torn French bread baguette in a mini food processor; pulse until coarse crumbs form. Heat olive oil and minced garlic in a skillet over medium-high heat. Add crumbs to pan; saute 2 minutes. Place mixture in a large bowl. Stir in Parmesan cheese and thyme. Add squash; toss.

* Per serving · 4 servings · Values may vary.

No additional tips available.