It’s no secret that I LOVE butternut squash. This time of year, there’s always an extra batch of this Winter Squash soup in the fridge. Over the summer, I found a recipe for Crusted Butternut Squash and let me tell you – last night when I finally tested it out, it did not disappoint. I had the produce guy cut the squash in half, and to my surprise, he even scooped the seeds for me (bonus!). To prepare, I just had to peel the squash (which I do, carefully with a knife, after I section each half, in half), then cut into 1/4-inch slices. For the crumbs, I used whole wheat panko, and gave them a whirl in the mini food processor, with all the ingredients, except cheese (I omitted). Baking was simple, and gave me time to make a salad. By the time the timer went off, the house smelled great and the final product was even better! Scott had a late night at work, and when he enjoyed, at room temperature, he thought it was really good too. We will definitely be making this recipe again!
- My squash was about 2 lbs. and I used two baking sheets, lined with parchment.
- To coat the squash with olive oil and nutmeg, I put it all in one pile to coat, and then placed on two baking sheets. Also, there’s barely any oil in this recipe, so to cook properly I would not reduce the amount.
- I used ground nutmeg, rather than “fresh ground” – still tasted great! It’s a really unexpected flavor that makes this recipe a winner.
- Preparing fresh thyme can be tedious, so this part takes a little patience, but really adds to the overall flavor.
- I ended up cooking it a few minutes longer than 30, only because my squash really didn’t brown. Perhaps I didn’t coat the oil properly, or my pieces were too thick. Just keep an eye on it after 25 minutes, and adjust accordingly.