Roasted Butternut Squash with Parmesan and Panko

This is something I can’t get enough of. The parmesan panko mixture forms a crunchy coating that is delicious with the mildly sweet squash. You could also substitute the lemon zest for minced garlic if you prefer it to be garlicky.   


  • 1 medium butternut squash
  • 4 tablespoons olive oil
  • 1 tablespoon Italian seasoning
  • 1/2 cup grated Parmesan cheese
  • 2 tsp lemon zest
  • 1/2 cup panko


  1. Preheat the oven to 400 degrees.
  2. Halve the squash, remove the seeds with a large spoon, peel the skin, and carefully cut the squash into 1/2 inch thick slices.
  3. Arrange the slices in a foil covered baking sheet.
  4. Drizzle over the slices with the oil and sprinkle with roughly 1 tsp Italian seasoning, salt and pepper. Toss until the slices are evenly coated. Roast for 20 minutes or until squash is tender.
  5. Mix Parmesan cheese, lemon zest, panko and 2 tsp Italian seasoning in a bowl.
  6. Remove squash from the oven, sprinkle the panko-cheese mixture over the top. Broil for 3 minutes or until cheese is melted and golden brown. Watch carefully to prevent burning.

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