Crusted Butternut Squash with Rosemary

  • Posted on: December 27, 2011

2011-12-21 041

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 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.

Crusted Butternut Squash with Rosemary

Prep Time: 5 minutes

Cook Time: 35 minutes

Yield: 2-4


  • 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.

1 Comment

  1. Homemade Gluten Free Chicken Nuggests | Greens & Sweet Things · November 12, 2014 Reply

    […] Try serving these  with roasted carrots or crusted butternut squash. […]

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