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
Yield: approximately 8 servings
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- 1⁄3 cup chicken broth
- 1 (2 1⁄2-pound) butternut squash
- 3 tablespoons extra-virgin olive oil, divided
- 2 teaspoons minced fresh rosemary
- 2 teaspoons minced fresh garlic
- 1⁄2 teaspoon salt, divided
- 1⁄2 teaspoon smoked paprika
- 1⁄4 teaspoon ground black pepper
- 3⁄4 cup Japanese bread crumbs (panko), toasted
- 2 tablespoons finely shredded fresh Parmesan cheese
- Preheat oven to 375°. In an 11-inch round shallow dish, add broth. Set aside.
- Peel squash and cut in half lengthwise; remove and discard seeds. Cut each half crosswise into approximately 1⁄2-inch-thick slices.
- 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.
- Cover and bake until tender, approximately 45 minutes.
- 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.
- Bake until cheese melts, approximately 8 minutes. Let stand 10 minutes before serving.
Taste of the South https://www.tasteofthesouthmagazine.com/