If you've never had butternut squash, now is the time to try it!
Soft sweet squash with a crispy coating, perfect pairing.
It all starts with this... a simple butternut squash.
Trim the stem off so it's easier to cut through.
Scoop out the seeds.
One of mine wouldn't sit flat on the pan so I trimmed a bit off the bottom.
Brush with a little olive oil and spnkle with salt & pepper.
I have mine on a cookie sheet lined with parchment paper.
Now pop it in the oven !
While the squash is cooking, prepare the breadcrumb mixture.
You'll need fresh breadcrumbs, not the dried up kind you buy.
I just used to hamburger buns I had and grated them. Nice fresh crumbs.
Add your ingredients to the crumb mixture.
I used prechopped garlic from a jar but to get it pressed I smush (yup smush) it between 2 spoons. Add your cheese and seasonings.
Now I could just eat it like this, hot from the oven with a little butter - delicious!
Cover your squash with the crumb mixture & return to the oven for about 20 mins until crumbs are golden and crispy.
By this time, my mouth was watering!
Viola - done!
I sliced mine up to serve as a side.
Swett from the squash, savory from the crumb mixture,
yummy, yummy, yummy!
Roasted Butternut Squash with Sage Breadcrumbs
1 butternut approx (2 lb/900 g)
2 tbsp (30 mL) olive oil
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
1-1/2 cups (375 mL) fresh bread crumbs
1/2 cup (125 mL) Cheddar cheese
2 cloves garlic, pressed
1 tsp (5 mL) dried sagePreparation
Cut squash in half lengthwise; remove seeds. Place, cut side up, on lined baking sheet.
Brush with half of the oil; sprinkle with half each of the salt and pepper. Roast in 425°F (220°C) oven for approximately 30-40 minutes.
Stir together bread crumbs, cheese, garlic, sage and remaining oil, salt and pepper; sprinkle onto squash. Roast until topping is crisp and golden and squash is tender, 15 to 20 minutes.