Rating: 4 stars
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For a delicious fall side dish, combine roasted butternut squash with Parmesan-garlic bread crumbs. 

Hannah Klinger
Recipe by Cooking Light October 2015

Gallery

Jennifer Causey; Styling: Missie Neville Crawford

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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.

  • 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.

Nutrition Facts

155 calories; fat 5.9g; saturated fat 1.8g; mono fat 3.1g; poly fat 0.6g; protein 5g; carbohydrates 23g; fiber 3g; cholesterol 6mg; iron 2mg; sodium 271mg; calcium 161mg.
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