Lemon-Parmesan-Breadcrumb Baked Butternut Squash
Active Time: 15 minutes | Total Time: 50 minutes | Serves Serves 4
- 2½ pound butternut squash
- 4 tablespoons extra virgin olive oil (1 T. + 3 T.)
- 1 tablespoon maple syrup
- ½ teaspoon kosher salt (¼ tsp. + ¼ tsp.)
- ¼ teaspoon freshly ground black pepper (⅛ tsp. + ⅛ tsp.)
- ¾ cup dried breadcrumbs
- 1/3 cup grated Parmesan
- 1 teaspoon grated lemon zest (from 1 lemon)
- 3 tablespoons chopped flat leaf parsley
Heat the oven to 400°F. Wash the squash. Cut in half lengthwise- to do so, first, using your chef’s knife, cut off the stem from the squash. Then firmly hold one end of the squash and insert the tip of your chef’s knife through the middle until it touches the cutting board. Pull the knife down through the squash until it hits the cutting board and cuts through the squash. Flip the squash around and repeat on the other side. The two halves should fall away from each other. Scoop out the seeds and pulp like you would a pumpkin.
Now slice the squash crosswise into a little more than ¼-inch thick half moons. Transfer to a large bowl and drizzle with 2 tablespoons of the oil and sprinkle with ¼ teaspoon of the salt and ⅛ teaspoon of the pepper (about 6 turns on pepper mill). Toss together to coat evenly then arrange them in a single layer on a rimmed sheet pan.
In a medium bowl, combine the breadcrumbs, Parmesan, and the remaining ¼ teaspoon salt and ⅛ teaspoon pepper. Grate the lemon and chop the parsley. Add to the bowl along with the remaining 2 tablespoons of oil. Stir together.
Sprinkle the breadcrumb mixture over each slice of squash. Bake until the squash is tender and the breadcrumbs are golden brown, 30 to 35 minutes.
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