Roasted Butternut Squash with Parmesan-Garlic Breadcrumbs

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Roasted Butternut Squash with Parmesan-Garlic BreadcrumbsRecipe

Photo: Jennifer Causey; Styling: Missie Neville Crawford

For a delicious fall side dish, combine roasted butternut squash with Parmesan-garlic bread crumbs. 

Serves 4 (serving size: about 1/2 cup)


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2 (11-ounce) containers peeled diced fresh butternut squash
Cooking spray
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 ounce torn French bread baguette
1 tablespoon olive oil
1 garlic clove, minced
1 ounce grated Parmesan cheese
1 tablespoon chopped fresh thyme


1. Preheat oven to 425°.

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 425° for 15 minutes or until browned, stirring halfway through cooking.

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; sauté 2 minutes. Place mixture in a large bowl. Stir in Parmesan cheese and thyme. Add squash; toss.

Created date

August 2015

Nutritional Information

Calories 155
Fat 5.9 g
Satfat 1.8 g
Monofat 3.1 g
Polyfat 0.6 g
Protein 5 g
Carbohydrate 23 g
Fiber 3 g
Cholesterol 6 mg
Iron 2 mg
Sodium 271 mg
Calcium 161 mg