Parmesan Butternut Squash Gratin

Crispy bread crumbs add a bit of crunch to tender slices of butternut squash seasoned with garlic and Parmesan. ...MORE + LESS -

1 butternut squash (2 1/2 lb/1.25 kg)

1/4 cup (50 mL) butter or margarine

2 large cloves garlic, finely chopped

1/4 cup (50 mL) panko bread crumbs

1/3 cup (75 mL) grated Parmesan cheese

1/4 tsp (1 mL) salt

1/8 tsp (0.5 mL) pepper

1/4 cup (50 mL)chopped fresh parsley

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1

Heat oven to 375º. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Peel, halve lengthwise and seed squash; cut into 1/2-inch-thick slices. Arrange with slices overlapping slightly in bottom of baking dish.
2

In 2-quart saucepan, melt butter over medium heat. Reduce heat to low. Add garlic; cook 2 to 3 minutes, stirring frequently, until garlic is soft and butter is infused with garlic flavour. Do not let butter brown.
3

In small bowl, mix bread crumbs, cheese and 1 tablespoon of the butter-garlic mixture.
4

Brush squash slices with remaining butter-garlic mixture. Sprinkle with salt, pepper and bread crumb mixture.
5

Bake uncovered 30 to 40 minutes or until squash is tender when pierced with fork. Increase oven temperature to 425°F; bake 5 to 10 minutes longer or until lightly browned. Before serving, sprinkle parsley over top.

Do-Ahead: To make ahead, prepare the recipe through step 4. Cover and refrigerate for up to 24 hours.
Did You Know?: Butternut squash is a tan-coloured, elongated vegetable with a bulbous end and mildly sweet flavour. When selecting butternut squash, look for those that have hard, tough rinds and are heavy for their size.