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Roasted Squash


Ingredients

1 butternut squash – peeled, seeded, and cubed

1 butternut squash – peeled, seeded, and cubed

4 tablespoons olive oil

4 tablespoons olive oil

2 cloves garlic, minced

2 cloves garlic, minced

salt and ground black pepper to taste

salt and ground black pepper to taste

1 cup panko bread crumbs

1 cup panko bread crumbs

1 tablespoon ground thyme

1 tablespoon ground thyme

2 tablespoons butter, cubed and at room temperature

2 tablespoons butter, cubed and at room temperature

Directions

Preheat the oven to 375 degrees F (190 degrees C).

Preheat the oven to 375 degrees F (190 degrees C).

Combine squash, olive oil, garlic, and 1 pinch salt in a bowl; mix well. Place in a baking dish and cover with aluminum foil.

Combine squash, olive oil, garlic, and 1 pinch salt in a bowl; mix well. Place in a baking dish and cover with aluminum foil.

Bake in the preheated oven until squash is soft, 45 to 60 minutes, depending on size of cubes.

Bake in the preheated oven until squash is soft, 45 to 60 minutes, depending on size of cubes.

Combine panko with thyme, salt and pepper to taste, and butter. Distribute panko-butter mixture evenly on top of squash. Bake until topping is lightly browned, 10 to 15 minutes more.

Combine panko with thyme, salt and pepper to taste, and butter. Distribute panko-butter mixture evenly on top of squash. Bake until topping is lightly browned, 10 to 15 minutes more.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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