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Crusted Butternut Squash Recipe
Wendy Zitzman
Prep Time
Prep Time
15
minutes
mins
Cook Time
Cook Time
25
minutes
mins
Total Time
Total Time
40
minutes
mins
Servings
Servings
4
Calories
Calories
117
Equipment
1 Oven
Ingredients
▢
1
large butternut squash
▢
⅓
cup
whole wheat breadcrumbs
▢
¼
cup
grated parmesan cheese
▢
1
tsp
dried sage
▢
1
tsp
garlic powder
▢
1
tsp
dried thyme
▢
1
tsp
dried parsley
▢
Salt and pepper to taste
Instructions
Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper and mist with cooking spray.
Peel squash with a vegetable peeler. Cut in half lengthwise then scoop out all the seeds. Slice into 1/4” slices.
Place squash slices evenly in a single layer on the baking sheet. Mist generously with an olive oil mister.
In a small bowl, combine the remaining ingredients.
Sprinkle the breadcrumb mixture all over the top of the squash. Then mist lightly with the olive oil mister.
Place in oven and bake until squash is tender and breadcrumb topping is golden brown, about 20-25 minutes.
Nutrition
Nutrition Facts
Crusted Butternut Squash Recipe
Serving Size
1 cup
Amount per Serving
Calories
117
% Daily Value*
Fat
2
g
3
%
Saturated Fat
1
g
6
%
Carbohydrates
22
g
7
%
Fiber
3
g
13
%
Sugar
3
g
3
%
Protein
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.