Parmesan Butternut Squash Gratin

Ingredients

• 1 butternut squash, ends trimmed, peeled, halved and seeded then sliced into 1/2-inch thick slices
• 5 Tbsp salted butter
• 3 cloves garlic, minced
• Salt and freshly ground black pepper
• 1/2 cup plain panko bread crumbs
• 1/2 cup finely grated parmesan
• 1/2 tsp dried thyme
• 1/4 tsp dried sage
• 1/4 cup chopped fresh parsley

Directions

1. Heat your oven to 375 degrees. Mist a 13 by 9-inch baking dish with cooking spray, then layer the squash slices inside so they overlap just a little.
2. Set the butter in a small saucepan over medium heat. When it has melted, lower the heat, stir in the garlic, and cook it for 1 minute. Take the pan off the heat.
3. In a mixing bowl, combine the bread crumbs, parmesan, thyme, and sage, with a light sprinkle of salt and pepper. Spoon in 2 Tbsp of the garlic butter and toss until the crumb mixture is evenly coated.
4. Brush the remaining garlic butter over the squash in the baking dish, then season the squash with salt and pepper. Scatter the crumb mixture evenly over the top.
5. Bake for 35 – 40 minutes, until the squash is tender. If the topping still needs color, raise the oven temperature to 425 and bake for 5 minutes longer.
6. Finish with the fresh parsley, and serve warm.