Roasted Butternut Squash

Roasted Butternut Squash

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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For this recipe I chose not to peel the squash, but you may go ahead and peel it if you want.

  • 1 Medium Butternut Squash
  • 5 Tablespoons Olive Oil (Divided)
  • 1/4 Teaspoon Dried Marjoram
  • 1/4 Teaspoon Dried Thyme
  • 1/4 Teaspoon Dried Rosemary
  • 1/4 Teaspoon Dried Sage
  • 1/4 Teaspoon Dried Oregano
  • 1/4 Teaspoon Dried Basil
  • 1/4 Teaspoon Kosher Salt
  • 1/4 Teaspoon Freshly Ground Pepper
  • 1/2 Cup Grated Parmesan Cheese
  • 2 Teaspoons Lemon Zest
  • 1/2 Cup Panko Bread Crumbs
  1. Preheat oven to 400 degrees.
  2. In small-size bowl combine kosher salt, pepper, and herbs. Set aside.
  3. In medium-size bowl combine Parmesan cheese, lemon zest, panko bread crumbs, and remaining olive oil. Set aside.
  4. Halve squash, remove seeds with large spoon, and carefully cut squash into 1/2 inch thick slices. Arrange squash slices on parchment paper lined baking sheet.
  5. Drizzle with 3 tablespoons olive oil and sprinkle with herb mixture. Toss until slices are evenly coated.
  6. Place in oven for 20 minutes until squash is tender. Remove from oven and sprinkle panko cheese mixture over top. Place back in oven and broil 3 minutes until cheese has melted and golden brown.
  7. Remove from oven. Transfer to serving platter.
  8. Serve warm.
  9. Serves 6
  10. Prep Time: 20 Minutes Cook Time: 23 Minutes Total Time: 43 Minutes
  11. "Work With What You Got!"
  12. © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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