Lunch: Butternut Squash Gratin

This simple gratin makes use of sweet and bright butternut squash, perfect for a satisfying and seasonal fall or winter dish.

Ingredients

1/2 tsp. salt
1 butternut squash
1/4 c. lower-sodium chicken broth
1 tbsp. margarine or butter
1/2 c. panko (Japanese-style bread crumbs)
1 1/2 oz. Parmesan cheese
1 tbsp. olive oil
1 tsp. fresh thyme leaves
1/4 tsp. crushed red pepper

Instructions

Preheat oven to 400 degrees F. Grease 2-quart shallow baking dish.
Sprinkle 1/4 teaspoon salt all over squash. In prepared baking dish, arrange squash in overlapping layers; pour broth into dish. Dot squash with the butter or margarine. Cover tightly with foil and bake 35 minutes, or until a knife pierces through squash with only slight resistance.
Meanwhile, in a small bowl, combine panko, Parmesan, oil, thyme, red pepper, and 1/4 teaspoon salt until well mixed.
Uncover squash and sprinkle evenly with panko mixture. Bake, uncovered, 12 to 15 minutes or until crumbs are golden brown. Garnish with thyme sprigs.

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