Ingredients
- 1 butternut squash (about 3 pounds), peeled, seeded, and cut into 2-inch cubes
- 4 tablespoons butter
- 2 cloves garlic, finely chopped
- ¼ cup panko crumbs
- 2 tablespoons olive oil
- 1 cup shredded white cheddar cheese
- ½ cup shredded parmesan cheese
- Salt and freshly ground black pepper, to taste
- Chopped fresh parsley, for garnish
Instructions
- Preheat oven to 375°F (190°C). Coat a 9×13-inch casserole dish with cooking spray and set aside.
- In a frying pan, melt the butter over medium heat. Reduce heat to low, add garlic, and cook for about 1 minute until soft, stirring frequently. Remove from heat.
- Place panko crumbs in a bowl and drizzle with the garlic-butter mixture. Toss to combine and set aside.
- In a large bowl, toss the butternut squash cubes with olive oil, cheddar, and parmesan cheese. Season with salt and pepper to taste.
- Transfer the squash mixture to the prepared baking dish. Sprinkle evenly with the panko topping.
- Bake uncovered for 40–45 minutes, or until squash is tender and the top is golden brown.
- Remove from oven, garnish with chopped parsley, and serve warm.
Notes
- For added flavor, use smoked cheddar or add a pinch of nutmeg to the cheese mixture.
- You can prep the squash and panko topping ahead of time and assemble just before baking.
- This recipe pairs well with roasted meats or holiday entrees like turkey or ham.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 356
- Sugar: 3g
- Sodium: 462mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 68mg
