Crumb Topped Butternut Squash
Elevate your autumn dining table with the irresistible charm of Crumb Topped Butternut Squash! This side dish features tender, caramelized butternut squash cubes roasted to perfection and crowned with a golden, garlicky crumb topping. A delightful blend of panko breadcrumbs, Parmesan cheese, fresh parsley, and a hint of butter creates a crispy finish that contrasts beautifully with the soft, sweet squash. With just 15 minutes of prep time and simple ingredients like olive oil and pantry staples, this recipe is as easy as it is impressive. Perfect for holiday gatherings or weeknight dinners, this dish is a must-try for adding a comforting yet sophisticated twist to your seasonal menu.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 1 large butternut squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons unsalted butter
- 1 cup panko breadcrumbs
- 0.5 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1 clove garlic, minced
Instructions
Preheat your oven to 400°F (200°C).
Peel the butternut squash, cut it in half lengthwise, and scoop out the seeds. Chop the squash into roughly 1-inch cubes.
Place the cubed squash on a large baking sheet. Drizzle with olive oil, then sprinkle with salt and black pepper. Toss to coat evenly.
Spread the squash out into a single layer and roast in the preheated oven for 25-30 minutes, or until tender when pierced with a fork.
While the squash is roasting, prepare the crumb topping. In a medium skillet, melt the butter over medium heat.
Add the panko breadcrumbs to the skillet and cook, stirring frequently, for 2-3 minutes or until the breadcrumbs are golden brown.
Remove the skillet from heat and stir in the Parmesan cheese, chopped parsley, and minced garlic. Mix well to combine and set aside.
Once the squash is done roasting, transfer it to a large oven-safe dish and spread it out evenly.
Sprinkle the crumb topping over the roasted squash, ensuring it is evenly distributed.
Return the dish to the oven and bake for an additional 10-15 minutes, or until the topping is golden and crispy.
Remove the dish from the oven and allow it to cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.7 g | 16% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 592 mg | 26% | |
| Total Carbohydrate | 36.0 g | 13% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 5.3 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 174 mg | 13% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 611 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
