Ingredients
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2 tablespoons extra virgin olive oil
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6 garlic cloves, minced (1 tablespoon minced)
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1 tablespoon sage, chopped
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2 teaspoons thyme, chopped
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1/4 teaspoon kosher salt
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1/4 teaspoon black pepper, freshly ground
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2 lbs butternut squash, peeled, halved lengthwise, seeded and cut crosswise into 1/4 inch slices
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1 1/2 cups whole wheat bread crumbs (about 2 slices)
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1 tablespoon parsley, chopped
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3/4 cup part-skim mozzarella cheese, shredded
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1/4 cup parmesan cheese, finely shredded
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2 large onions, thinly sliced
Instructions
- Preheat oven to 350°F
- Lightly coat a 2 quart square baking dish with nonstick cooking spray; set aside.
- In a large skillet, heat 1 tablespoon of the olive oil over medium heat.
- Add onions and garlic; cook about 6 minutes or until tender, stirring occasionally.
- Remove from heat.
- Stir in sage, thyme, kosher salt, and pepper.
- Place half of the squash slices in the prepared dish.
- Sprinkle with the onion mixture and half of the bread crumbs.
- Top with remaining squash slices.
- Cover with foil.
- Bake about 45 minutes or until squash is nearly tender.
- Meanwhile, in a small bowl, combine the remaining bread crumbs, the remaining 1 tablespoon olive oil, and the parsley.
- Mix well and set aside.
- Remove foil from baking dish; sprinkle squash with mozzarella cheese, Parmesan cheese and bread crumb mixture.
- Bake, uncovered for 10 to 15 minutes or until crumbs are golden brown and squash is tender.
- Let stand for 10 minutes before serving.