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Crusted Butternut Squash

 

Fall and squash season are here! This is a fairly simple green tiered delicious butternut squash recipe.

Butternut squash tastes amazing and is gluten free and a great alternative to some of the more unhealthy carbs. Serve this with some chicken to add in healthy protein and you will have a nutritious and tasty meal ready to serve. Enjoy!

Crusted Butternut Squash

 

Crusted Butternut Squash
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Recipe by:Ryan Chapman
Servings:
Ingredients
Ingredients
Instructions
  1. Add Salt and Pepper
  2. Pre heat oven to 400
  3. Peel the squash (vegetable peeler works great). Slice it in half length wise and discard the seeds. Cut into 1/4” slices.
  4. On a parchment lined baking tray, pile the squash, drizzle the olive oil and the nutmeg and toss everything to coat evenly. All should have a thin coat of oil, amount may vary based on size of the squash. Spread them out in a single layer on the baking tray. You may need to use two, too much overlap won’t yield a crunchy crust.
  5. In a food processor (or magic bullet) pulse together the breadcrumbs, parmesan, garlic, both herbs, a few pinches of salt and a lot of fresh black pepper.
  6. Sprinkle the topping on the squash. Bake for about 25-30 minutes until the tops are browned and the squash is cooked.

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