Crispy bread crumbs add a bit of crunch to tender slices of butternut squash seasoned with garlic and Parmesan, making this a can’t-miss side that even veggie skeptics adore. It’s also easy to make ahead — perfect for holiday feasts.
1 packet of Sliced Pumpkin Sapori del Mio Orto 500g
2 large garlic cloves, finely chopped
50g grated Parmigiano Reggiano
40 gr chopped fresh parsley
Salt and Pepper To Taste
Heat the oven to 180 ° C. Grease a glass pan with a tablespoon of extra virgin olive oil. Arrange the slices of Sapori del Mio Orto pumpkin slightly overlapping on the bottom of the pan.
In a small saucepan, melt the butter over medium heat. Reduce heat to a minimum. Add the garlic; cook 2 to 3 minutes, stirring often, until the garlic is soft. Do not brown the butter.
In a small bowl, mix the breadcrumbs, cheese and 1 tablespoon of garlic butter.
Brush the pumpkin slices with the remaining mixture of butter and garlic, salt and pepper. Sprinkle with the breadcrumb mixture.
Bake for 30-40 minutes or until squash is tender if pricked with a fork. Increase the oven temperature to 210 ° C; cook for 5 to 10 minutes more or until lightly browned. Before serving, sprinkle with parsley.
… and enjoy your meal!