Crusted Butternut Squash

 Why do these have to taste soo amazing?! That incredible taste.

Ingredients:

• 1 Butternut Squash (about 2 lbs.)
• 2 tsp. Olive

Oil

1/2 tsp. Fresh Ground Nutmeg

1/3 Cup Fresh Breadcrumbs / Panko

1/2 Cup Grated Parmesan Cheese

1 Minced Garlic Clove

1 Tbsp. Finely Chopped Parsley

1/4 Cup Fresh Thyme Leaves

Salt and Pepper

Instructions:

1. Oven to 400
2. Peel the squash (vegetable peeler works great). Slice it in half length wise and discard the seeds. Cut into 1/4” slices.
3. On a parchment lined baking tray, pile the squash, drizzle the olive oil and the nutmeg and toss everything to coat evenly. All should have a thin coat of oil, amount may vary based on size of the squash. Spread them out in a single layer on the baking tray.
4. You may need to use two, too much overlap won’t yield a crunchy crust.
5. In a food processor (or magic bullet) pulse together the breadcrumbs, parmesan, garlic, both herbs, a few pinches of salt and a lot of fresh black pepper.
6. Sprinkle the topping on the squash. Bake for about 25-30 minutes until the tops are browned and the squash is cooked.

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