I'm a fan of all things squash. In the summer I try to get my fill of zucchini and yellow squash and once the weather turns cool, I switch to acorn and butternut varieties. I bought a butternut squash last week with the intention of pairing it with some sort of protein, which when I showed Joel my meal plan, he decided it would be fish. Since we knew we would buy the fish the day that we made it, that particular meal got pushed back over a week. Tonight was the night that it finally got made. Joel picked up a piece of swordfish for himself and a few shrimp for me and cooked them both in a butter-herb sauce and we paired it with this squash dish. As we were eating, Joel stated that he was secretly dreading this meal because "fish and squash" just didn't sound that appetizing (can't say I blame him), but after taking the first bite, we were regretting not making it sooner. I think that this mixture of Parmesan, panko, and herbs would be delicious sprinkled on absolutely anything, be it another vegetable or even chicken or fish. I definitely foresee a version of this dish on our table again in the near future!
1 1/2 pounds Butternut Squash, skin on
1/2 cup Parmesan Cheese
3 tablespoons Panko Bread Crumbs
5 tablespoons Fresh Parsley, finely chopped
2 teaspoons Fresh Thyme, finely chopped (or 3/4 teaspoon dried)
Zest of 2 Lemons, divided
2 Garlic Cloves, minced
Salt and Pepper
Cut the squash into 1/3-inch thick slices and spread them out on a baking sheet. In a small bowl, mix together the Parmesan, panko, parsley, thyme, half of the lemon zest, garlic, and a pinch of salt and pepper. Brush the squash with olive oil and sprinkle with the bread crumb mixture, patting it gently with your hands to be sure it adheres. Roast the squash at 375 degrees for 25-30 minutes, or until the squash is fork tender. Sprinkle the squash with the remaining lemon zest.
SOURCE: Cinnamon Spice & Everything Nice