Honeynut Squash with Garlic Parmesan Crumbs
Rated 5.0 stars by 1 users
Ingredients
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2 honeynut squash, peeled and cut into 2" chunks
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1 tbsp olive oil
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salt and pepper
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1/4 cup panko or fresh bread crumbs
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1 garlic clove minced
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zest from 1 lemon
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2 tbsp grated parmesan cheese
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2 tbsp chopped Italian parsley
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1 tbsp olive oil
Directions
Preheat oven to 425°. Place squash into a baking dish, toss with olive oil and season with salt and pepper. Cover with foil and bake for 25 minutes.
Mix the remaining ingredients together. Remove squash and uncover. Top with crumbs, place back into the oven and bake for another 10-12 minutes.
The honeynut squash is sweeter, creamier and a vibrant colour. I left some of the squash chunks with the peel and it is tender enough to eat. The flavour was great, no leftovers!