Butternut Squash au Gratin

The original of this recipe is from Betty Crocker. I've adapted it to suit our needs and this has become our favorite recipe for Butternut Squash. We use it mostly as a side dish but it also makes for a great main dish with another vegetable side.

Butternut Squash au Gratin

Ingredients:

1 butternut squash (2 ½ pounds)

¼ cup butter

2 large cloves garlic, finely chopped

¼ cup bread crumbs

1/3 cup grated Parmesan cheese (add more if you wish)

¼ teaspoon freshly ground black pepper

Directions:

Heat oven to 375 degrees F.

1. Spray 13 x 9 inch baking dish with cooking spray. (To keep away from added chemicals I use a mister with olive oil.)

2. Peel, halve lengthwise, and seed the squash. Cut squash into ½ inch thick slices. Arrange slices in bottom of baking dish, overlapping them slightly.

3. In a 2 quart saucepan, melt butter over medium heat then reduce heat to low.

4. Add garlic – cook for 2 to 3 minutes, stirring frequently – until garlic is soft. DO NOT LET THE BUTTER BROWN.

5. In another small bowl mix the bread crumbs, Parmesan cheese, and pepper with 1 Tablespoon of the butter mixture.

6. Brush the squash slices with the remaining butter-garlic mixture.

7. Sprinkle the slices with the bread crumb mixture.

8. Bake uncovered 30 to 40 minutes or until squash is tender when pierced with fork.

9. Increase oven temperature to 425 degrees F; bake for 5 to 10 minutes longer or until lightly browned.

10. Before serving, sprinkle fresh parsley over the top.

Notes:

· If you choose to add salt, use no more than 1/8 of a teaspoon.

· For easy clean up, line your pan with parchment paper instead of misting it with oil.

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