1 butternut squash (2 1⁄2 lb) 1⁄4 cup butter or margarine 2 large cloves garlic, finely chopped 1⁄4 cup unseasoned crispy bread crumbs 1⁄3 cup grated Parmesan cheese 1⁄4 teaspoon salt 1⁄8 teaspoon pepper 1⁄4 cup chopped fresh parsley
1 Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Peel, halve lengthwise and seed squash; cut into 1⁄2-inch-thick slices. Arrange with slices overlapping slightly in bottom of baking dish.
2 In 2-quart saucepan, melt butter over medium heat. Reduce heat to low. Add garlic; cook 2 to 3 minutes, stirring frequently, until garlic is soft and butter is infused with garlic flavor. Do not let butter brown.
3 In small bowl, mix bread crumbs, cheese and 1 tablespoon of the butter-garlic mixture.
4 Brush squash slices with remaining butter-garlic mixture. Sprinkle with salt, pepper and bread crumb mixture.
5 Bake 30 to 40 minutes or until squash is tender when pierced with fork. Increase oven temperature to 425°F. Bake 5 to 10 minutes longer or until lightly browned. Before serving, sprinkle parsley over top.
time-saver Save time by making this side dish ahead. Prepare the recipe through step 4. Cover and refrigerate for up to 24 hours.
1 SERVING: Calories 180; Total Fat 10g (Saturated Fat 6g; Trans Fat 0g); Cholesterol 25mg; Sodium 270mg; Total Carbohydrate 18g (Dietary Fiber 2g); Protein 4g EXCHANGES: 1 Starch, 2 Fat CARBOHYDRATE CHOICES: 1 From Betty Crocker Big Book of Slow Cooker Casseroles, and More (2010); Reprinted with permission from John Wiley & Sons, Inc.
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