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Roasted Butternut Squash with Parmesan-Garlic Breadcrumbs

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. 

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 425°.

    Preparing Winter Squash
    Preparing Winter Squash
  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.