Butternut Squash With Parmesan

4
Servings
15m
Prep Time
50m
Cook Time
1h 5m
Ready In


"The crumbs and parmesan just gives the squash a little crunch and pick me up. Use acorn squash instead. Original recipe was posted in Taste of Home magazine. Use abit less crumbs'cheese if you wish"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (303.2 g)
  • Calories 151.1
  • Total Fat - 3.1 g
  • Saturated Fat - 1.8 g
  • Cholesterol - 7.9 mg
  • Sodium - 141.4 mg
  • Total Carbohydrate - 27.4 g
  • Dietary Fiber - 4.4 g
  • Sugars - 6.6 g
  • Protein - 7 g
  • Calcium - 221.8 mg
  • Iron - 1.9 mg
  • Vitamin C - 34.9 mg
  • Thiamin - 0.1 mg

Step 1

Preheat your oven 375 f.

Step 2

Prepare your squash and place in an oven proof casserole dish.

Step 3

Cover the dish with foil and bake for 30 minutes.

Step 4

Mix the crumbs, cheese, salt & pepper together.

Step 5

Sprinkle over the squash. Mix together

Step 6

Place back in the oven uncovered, for apprx another 20 minutes or until the squash is cooked and golden.

Tips & Variations


No special items needed.

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