Ingredients for Crumb Topped Butternut Squash
- 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
- All Purpose Flour
- Lemon Juice
- Ground Cinnamon
- 1 teaspoon salt
- Unseasoned Breadcrumbs
- Chicken Broth
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Crumb Topped Butternut Squash? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Crumb Topped Butternut Squash
- Preheat oven to 375°F (190°C).
- Peel, deseed, and cube 1 medium butternut squash (about 2 lbs).
- Toss the cubed squash with 2 tablespoons olive oil, 1 teaspoon salt, and ½ teaspoon black pepper on a large baking sheet.
- Roast for 30 minutes.
- While the squash is roasting, prepare the topping: In a medium bowl, combine ½ cup breadcrumbs, ¼ cup grated Parmesan cheese, 2 tablespoons melted butter, ¼ teaspoon dried thyme, and ¼ teaspoon garlic powder.
- After 30 minutes of roasting, remove the baking sheet and sprinkle the crumb topping evenly over the butternut squash.
- Return to the oven and roast for another 25-30 minutes, or until the squash is tender and the topping is golden brown and crispy.
- Let cool slightly before serving. Garnish with fresh parsley or thyme (optional).
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
12g
Fat
0g
Carbs
6g
