I don’t know about you but for years I would see the different varieties of squash in the grocery stores and just walk by. Occasionally I would put one in my cart thinking I would find a recipe only for it to sit on my counter top for months. I would look at it from time to time and think “what am I going to do with that?” They never seemed to mold or get soft but before I knew it it was summer again and the squash, embarrassing as it is, was still on my countertop. I would toss it in the trash with a pang on guilt and think, next year. Well, now I have a little more experience with cooking squash. It usually involves cutting it in half and adding some butter and brown sugar and baking it. That is quite delicious, but here is a recipe that is a little more interesting.
I saw this recipe on sproutedkitchen.com and it looked amazing. When I made it was it was even better that I imagined. Her recipe called for thyme and parsley, but I had fresh rosemary and thought it went very well with the squash. I have made it both ways, but my personal preference is rosemary, and I want to try it with sage sometime. This is a wonderful side dish and I doubt there will be any left over.
Cutting a butternut squash is easy to do with a vegetable peeler.
My mom was over one day and we were making her famous black pepper biscotti and I made this as a little lunch/snack. Since there were only 2 of us, I only used half of the squash. I cut the top and bottom of so the squash would sit flat on the counter and be easier to peel. They I cut it into slices about 1/4 – 1/2 inch thick. Then I put them in a bowl and coated them with olive oil and a sprinkling of cinnamon.
- 1 butternut squash, peeled and sliced about 1/2 inch thick
- 1 tbs olive oil
- 1 tbs rosemary
- 1/2 tsp cinnamon
- 1/3 cup GF panko, or breadcrumbs
- 1/2 cup parmegiano
- salt and pepper
Preheat oven to 400. In a bowl, add sliced squash, olive oil and cinnamon and coat well. In a food processor, pulse the panko, parmigiano, and a pinch of salt and pepper a few times until mixed. You want the breadcrumbs coarse so pay attention to only pulse a few times. Add this mix to the squash and mix until coated. Spread the squash on a lightly oiled baking sheet and sprinkle the rosemary on top. Cook for 25-35 minutes.