- 1
- butternut squash (2 1/2 lb)
- 1/4
- cup butter or margarine
- 2
- large cloves garlic, finely chopped
- 1/4
- cup Progresso® panko bread crumbs
- 1/3
- cup grated Parmesan cheese
- 1/4
- teaspoon salt
- 1/8
- teaspoon pepper
- 1/4
- cup chopped fresh parsley
- 1Heat oven to 375°F. 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.
- 2In 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 flavor. Do not let butter brown.
- 3In small bowl, mix bread crumbs, cheese and 1 tablespoon of the butter-garlic mixture.
- 4Brush squash slices with remaining butter-garlic mixture. Sprinkle with salt, pepper and bread crumb mixture.
- 5Bake 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.
