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Crusted Butternut Squash

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DISCLAIMER:  This article may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

Fall and squash season are here! This is a fairly simple green tiered delicious Crusted 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

Course: Side Dish, Snacks
Recipe Type: 90/10 Regular, 90/10 Vegetarian
Author: Ryan Chapman
Servings : 4

Ingredients

  • 1 Butternut Squash about 2 lbs.
  • 2 tsp extra virgin olive oil
  • 1/2 tsp nutmeg
  • 1/3 cup 100% whole grain breadcrumbs
  • 1/2 cup parmesan cheese grated
  • 1 tsp bottled minced garlic
  • 1 Tbsp fresh parsley finely chopped
  • 1/4 cup Fresh Thyme

Instructions

  • Add Salt and Pepper
  • Pre heat oven to 400
  • Peel the squash (vegetable peeler works great). Slice it in half length wise and discard the seeds. Cut into 1/4” slices.
  • 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.
  • 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.
  • Sprinkle the topping on the squash. Bake for about 25-30 minutes until the tops are browned and the squash is cooked.
Tried this recipe?Let us know how it was!
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