Due to my lack of preparation time, I made this squash recipe for Christmas dinner one year, and it was so delicious that it quickly became a household favorite.
| Prep Time: | 15 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 butternut squash – peeled, seeded, and cubed
- 4 tablespoons olive oil
- 2 cloves garlic, minced
- salt and ground black pepper to taste
- 1 cup panko bread crumbs
- 1 tablespoon ground thyme
- 2 tablespoons butter, cubed and at room temperature
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine squash, olive oil, garlic, and 1 pinch salt in a bowl; mix well. Place in a baking dish and cover with aluminum foil.
- Bake in the preheated oven until squash is soft, 45 to 60 minutes, depending on size of cubes.
- Combine panko with thyme, salt and pepper to taste, and butter. Distribute panko-butter mixture evenly on top of squash. Bake until topping is lightly browned, 10 to 15 minutes more.
Nutrition Facts
| Calories | 214 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 3 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 146 mg |
| Sugars | 3 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |