Butternut Squash With Parmesan
Recipe: #18630
April 25, 2015
Categories: Side Dishes, Cheese, Parmesan, Squash, 5 Ingredients Or Less, Labor Day, Oven Bake, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"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 is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
0 Reviews
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