Parmesan-Crusted Roasted Butternut Squash


1 small butternut squash, peeled, halved, and cut in ¼-inch-thick slices
2 tablespoons olive oil
1 teaspoon kosher salt
½ cup panko bread crumbs
1 cup grated Parmesan cheese
½ teaspoon freshly ground nutmeg
1 teaspoon freshly ground pepper
¼ teaspoon kosher salt
2 garlic cloves, finely chopped
2 tablespoons finely chopped fresh thyme
¼–½ teaspoon chili flakes
2 tablespoons chopped parsley


Preheat oven to 400°F. Line a large baking sheet with parchment paper.

Toss the squash with olive oil and kosher salt. Place the squash in a single layer on the prepared baking sheet.

In a bowl, combine the bread crumbs, Parmesan, nutmeg, pepper, salt, garlic, thyme and chili flakes. Stir to mix well. Sprinkle mixture all over the squash and roast until tender, about 40 minutes. Sprinkle with chopped parsley and serve warm or at room temperature.


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