1 butternut squash (2 1/2 lb)

1/4 cup butter or margarine

2 large cloves garlic, finely chopped

1/4 cup Progresso® panko bread crumbs

1/3 cup grated Parmesan cheese

1/4 teaspoon salt

1/8 teaspoon pepper

1/4 cup chopped fresh parsley

1. Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Peel, halve lengthwise and seed squash; cut into 1/2-inch-thick slices. Arrange with slices overlapping slightly in bottom of baking dish.

2. In 2-quart saucepan, melt butter over medium heat. Reduce heat to low. Add garlic; cook 2 to 3 minutes, stirring frequently, until garlic is soft and butter is infused with garlic flavor. Do not let butter brown.

3. In small bowl, mix bread crumbs, cheese and 1 tablespoon of the butter-garlic mixture.

4. Brush squash slices with remaining butter-garlic mixture. Sprinkle with salt, pepper and bread crumb mixture.

5. Bake uncovered 30 to 40 minutes or until squash is tender when pierced with fork. Increase oven temperature to 425°F; bake 5 to 10 minutes longer or until lightly browned. Before serving, sprinkle parsley over top.

 

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Sounds wonderful!

 

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Wife would love it, but that entire recipe is off the table until you tell me how the heck you cut that squash!

 

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"Peel, halve lengthwise and seed squash; cut into 1/2-inch-thick slices."

 

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While that step is appreciated, I should have been clearer in my question

Butternut Squash is the mist difficult and irritating vegetable I have ever had the displeasure of being asked to cut up for my wife. The Squash was so hard to cut through that I feared for my fingers. I'm sure there must be an easy way to make it softer for cutting, but I'm no chef and my culinary experience sadly stems mostly from this messageboard

 

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Thanks, Rudy. That sounds delicious, I'll have to try it.

Cutting up Butternut squash is a lot easier with a really sharp chef's knife.

Silver

 

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I'm getting the feeling there really isn't some insider secret to softening it up first

 

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