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Prep 25min
Total1hr15min
Servings6
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Ingredients
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
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Steps
1
Heat 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.
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 flavor. 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.
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To make ahead, prepare the recipe through step 4. Cover and refrigerate for up to 24 hours.
Butternut squash is a tan-colored, elongated vegetable with a bulbous end and mildly sweet flavor. When selecting butternut squash, look for those that have hard, tough rinds and are heavy for their size.
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