Butternut Squash Bake Recipe
A delicious and healthy Fall side dish, Butternut Squash Bake
9x13-inch Baking Pan
Small Mixing Bowl
- 3 pounds butternut squash
- ¼ cup butter melted
- 2 teaspoons minced garlic
- ½ cup Italian bread crumbs
- ½ cup grated parmesan cheese
- salt and pepper, to taste
Preheat oven to 375 degrees.
Grease a 9 x 13 inch pan and set aside.
Wash and peel squash using a potato peeler.
Slice squash vertically down the center and remove seeds.
Slice squash halves into 1/2 inch slices
Arrange slices into rows in pan, like pictured.
In a small bowl, combine butter, garlic, breadcrumbs, and Parmesan cheese.
Sprinkle mixture over squash making sure each one is coated with cheese and breadcrumb mixture.
Sprinkle with salt and pepper.
Bake for 45-50 minutes, or until squash is cooked all the way through and topping begins to golden.
Calories: 246kcal | Carbohydrates: 34g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 338mg | Potassium: 838mg | Fiber: 5g | Sugar: 6g | Vitamin A: 24436IU | Vitamin C: 48mg | Calcium: 224mg | Iron: 2mg