Parmesan Butternut Squash Gratin

Butternut Squash is one of my favorite vegetables, and I'm always excited to find new ways to enjoy it.  This side dish is really tasty.  The tender squash is delicious with the crunchy Parmesan-breadcrumb topping.  I usually keep sides very simple.  But since this dish takes a little more work than simply steaming some veggies, I decided to make it the star of a weeknight meal by just serving it with a salad and some crescent rolls.

Parmesan Butternut Squash Gratin
Ingredients:
1 large butternut squash (2 1/2 lb)
4 tablespoons butter
4 cloves garlic
2/3 cup panko-style breadcrumbs
1/2 cup grated Parmesan
1/2 teaspoon dried thyme
1/4 teaspoon ground sage
Salt and pepper
Chopped fresh parsley, for garnish (if desired)

Directions:
1. Preheat oven to 375 degrees.  Spray a 9x13 pan with nonstick spray.
Trim ends of squash and peel it.  Cut squash in half, remove seeds, and slice in 1/2-inch thick slices.  Arrange the squash in the pan, overlapping the slices as needed.

2. In a small saucepan, melt the butter, then add the minced garlic and cook on low for 1 minute.  Remove from heat.

3. In a small bowl toss together the breadcrumbs, Parmesan, thyme, sage and salt and pepper to taste.  Drizzle about half of the melted butter mixture into the breadcrumb mixture and stir to combine.  Drizzle or brush remaining butter-garlic mixture over the squash in the baking dish, then season squash with salt and pepper to taste.  Sprinkle breadcrumb mixture evenly over the top of squash.  Bake for 35-40 minutes, until tender.  If topping is not browned, increase heat to 425 and bake 5 minutes more (or place under the broiler just until lightly browned).  If desired, sprinkle with chopped fresh parley before serving.

Source: adapted slightly from www.cookingclassy.com and www.bettycrocker.com