Butternut Squash with Smoked Paprika and Parmesan

With fresh parmesan, rosemary, and garlic, this butternut squash reigns supreme when it comes to flavor.

Kitchen Tip: Don’t have a round pan? Use a 13×9-inch rectangular baking dish.

Butternut Squash with Smoked Paprika and Parmesan

2014-11-18 03:28:59

Yield: approximately 8 servings

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Ingredients

1. 1⁄3 cup chicken broth
2. 1 (2 1⁄2-pound) butternut squash
3. 3 tablespoons extra-virgin olive oil, divided
4. 2 teaspoons minced fresh rosemary
5. 2 teaspoons minced fresh garlic
6. 1⁄2 teaspoon salt, divided
7. 1⁄2 teaspoon smoked paprika
8. 1⁄4 teaspoon ground black pepper
9. 3⁄4 cup Japanese bread crumbs (panko), toasted
10. 2 tablespoons finely shredded fresh Parmesan cheese

Instructions

1. Preheat oven to 375°. In an 11-inch round shallow dish, add broth. Set aside.
2. Peel squash and cut in half lengthwise; remove and discard seeds. Cut each half crosswise into approximately 1⁄2-inch-thick slices.
3. In a large bowl, add squash, 2 tablespoons olive oil, rosemary, garlic, 1⁄4 teaspoon salt, paprika, and pepper, tossing to coat. Place squash in prepared dish, overlapping slices.
4. Cover and bake until tender, approximately 45 minutes.
5. In a small bowl, combine bread crumbs, remaining 1 tablespoon olive oil, and remaining 1⁄4 teaspoon salt. Uncover squash; sprinkle with bread crumb mixture and cheese.
6. Bake until cheese melts, approximately 8 minutes. Let stand 10 minutes before serving.

Taste of the South https://tasteofthesouthmagazine.com/