Butternut Squash with Parmesan Gratin
A great method to use up the seasonal butternut squash, bread crumb mixture became crispy and golden brown after baking, and love the sweetness of butternut squash.
or canola oil
minced, normal size, or 2 large cloves, or to taste
whole wheat or regular
freshly ground, to taste
freshly chopped, or parsley
Heat oven to 375℉ (190℃) degrees.
Lightly coat 3-quart (13 by 9-inch) glass baking dish with cooking spray or grease with a little butter.
Peel, halve lengthwise and seed squash, slice into ½ inch thick.
In baking dish, arrange squash with slices overlapping slightly.
Ina small sauce pan, heat butter and olive oil over medium heat.
Reduce heat to low once butter is melted.
Stir in in garlic, cook 5 to 6 minutes, stirring often, until garlic is soft and oil is infused with garlic flavour.
Do not let butter brown or garlic burn.
In small bowl, combine bread crumbs, cheese and 1 tablespoon of the garlic oil.
Brush squash slices with remaining garlic oil.
Sprinkle with salt and pepper, then bread crumbs mixture.
Bake about 35 minutes or until squash is tender when pieced with fork.
Increase oven temperature to 425℉ (220℃) degrees.
Bake another 5 to 8 minutes or until bread crumb is lightly browned.
Sprinkle some chopped cilantro or parsley on top.