Butternut squash is a favorite in our house. The creamy texture and mildly sweet flavor can complement so many meals. A few years ago, to fuel our love for the starchy vegetable, my husband planted butternut squash in our garden, which resulted in an unexpectedly abundant amount of it. We had an entire medium-sized table mounded with them.

I immediately started making butternut squash soup; a dish that seems to warm the soul on a crisp fall evening. But after several servings of it, and a few more stashed in the freezer, I sought another way to use up the remaining squash. I stumbled upon a variation on this butternut squash au gratin recipe and it was an instant hit! The crispy crunch from the Parmesan and breadcrumbs, the aroma from the roasted garlic, and the lovely splash of orange from the squash make this a winning side dish.

Although preparing the squash can take some time, this dish can be stored in the refrigerator prior to cooking; prepare it the day or night before for an easy, weeknight side dish. Or serve it alongside your main course for any holiday dinner. This recipe is sure to be enjoyed by everyone.

Ingredients

1 butternut squash

1/4 cup butter

2 large cloves garlic, minced

1/4 cup breadcrumbs

1/3 cup grated Parmesan cheese

Salt and Pepper to taste

Parsley to garnish

Directions

Preheat your oven to 375°F and grease a 13x9 inch baking dish. Remove the ends of the squash and cut it in half lengthwise; then seed and peel it. Cut slices approximately half an inch thick and arrange the slices in the dish so that they overlap slightly.

In a saucepan, melt the butter over medium heat. Add the garlic and cook for 2 to 3 minutes, stirring frequently. When the garlic is soft, remove from the pan from the heat. In a small bowl, mix the breadcrumbs and Parmesan cheese. Sprinkle the squash slices with the breadcrumb mixture and season with salt and pepper, then drizzle the garlic mixture over the dish.

Bake uncovered for 40-50 minutes or until the squash is tender. Increase the oven temperature to 425°F and bake for 5 more minutes or until slightly browned. Before serving, garnish with parsley.