Photo: Jennifer Causey; Styling: Missie Neville Crawford
Yield
Serves 4 (serving size: about 1/2 cup)

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

How to Make It

Step 1

Preheat oven to 425°.

Step 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.

Step 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.

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