Parmesan-Butternut Squash Au Gratin

Butternut squash is a star vegetable in our house. It is very versatile and can be cooked in many different ways. This recipe, originally from the Betty Crocker cookbook, is our favorite way to serve butternut squash. It is earthy and elegant at the same time. You'll impress your family and your guests with this no-salt recipe.

PARMESAN-BUTTERNUT SQUASH AU GRATIN

Ingredients

1 butternut squash (2 1/2 pounds)

1/4 cup unsalted butter

2 large cloves garlic, finely chopped

1/4 cup unsalted bread crumbs

1/3 cup Parmesan cheese, grated

1/8 teaspoon freshly ground pepper

1/4 cup fresh parsley, chopped (1/8 cup dried parsley)

Directions

1. Heat oven to 375 degrees F.

2. Spray 9 x 13 inch baking dish with cooking spray. (I line it with parchment paper)

3. Peel, halve lengthwise, and seed the squash; cut into ½ inch thick slices.

4. Arrange slices overlapping slightly in the baking dish.

5. In a 2 quart saucepan, melt butter over medium heat. Reduce heat to low.

6. Add garlic and cook 2 to 3 minutes, stirring frequently until garlic is soft and butter is infused with garlic flavor. Do not let butter brown.

7. In a small bowl, mix bread crumbs, cheese, pepper, with 1 Tablespoon of the butter-garlic mixture.

8. Brush squash slices with remaining butter-garlic mixture.

9. Sprinkle with bread crumb mixture.

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

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

12. Remove from oven; let rest for 5 minutes.

13. Sprinkle parsley over top before serving.