Baked squash with Parmesan
This baked butter garlic squash can be served as a side dish or a vegetarian main dish.If serving as a side dish, allot one slice per person. If serving as a vegetarian main dish, allot two or more slices person.
Ingredients
- ½ squash
- salt
- pepper
- ¼ cup butter
- 2 tablespoons chopped garlic
- ¼ cup grated Parmesan
- ½ cup panko
- parsley chopped, to garnish
Instructions
- Preheat the oven to 375F.
- Scoop out the seeds of the squash and discard.
- Cut the squash into slices about half an inch thick.
- Brush or spray a baking dish with vegetable oil. Arrange the squash in the dish slightly overlapping one another. Sprinkle with salt and pepper.
- In a small pan, melt the butter. Add the garlic and cook just until fragrant.
- In a bowl, whisk the Parmesan and panko together, drizzle in two tablespoons of the butter-garlic mixture and toss well to combine.
- Drizzle the remaining garlic butter over the squash slices.
- Spread the Parmesan-panko mixture over the squash slices.
- Bake at 375F for 30 to 40 minutes or just until the squash is cooked through.
- Take the baking dish out of the oven and pierce one slice with a fork to test. If you're happy with the texture, it's time for the next step.
- The Parmesan-panko that has fallen directly into the baking dish will be more brown than what's on top of the squash slices at this point. Scoop them with a spoon and scatter on top of the squash slices.
- Turn up the oven temperature to 425F. Put the squash back into the oven and cook for another five to seven minutes.
- Sprinkle with chopped parsley before serving.
Notes
Based on a recipe from Betty Crocker.