For the Love of Cooking {Butternut Squash}

The hardest part about dinner time at The Gaither's is finding options that 

both Scott and I will like.  I thought I was a picky eater until I met the hubby.  

The man doesn’t like anything but chicken, salads (with VERY limited toppings), 

spaghetti, and taco night!  Oh and did I mention he is lactose intolerant and he married ME, 

the biggest cheese lover around! 

On one of our nightly walks we talked about this tiny situation and how 

we can add some variety into our weekly menu. We even reminisced

about all the things our mom's cooked for us growing up. 

We still haven't come up with too many new options, but I did find a 

super simple recipe that we can totally add to the menu or at least give a try.

Parmesan Butternut Squash

Now, I know what you are thinking, wait Parmesan is a cheese? Yes, it is, but

there is a magical little lactose pill that Scott can take that works 

when he has very small amounts of dairy.  So let's hope it works

for this dish.

Neither of us have ever tried the popular fall butternut squash, but

I am hoping that since we love yellow squash all summer long we might be 

a fan of the fall veggie.

{What You'll Need} 

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

{How To}

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
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
In small bowl, mix bread crumbs, cheese and 1 tablespoon of the butter-garlic mixture
Brush squash slices with remaining butter-garlic mixture. Sprinkle with salt, pepper 
and bread crumb mixture
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

recipe via