2 1/2 lb Butternut Squash, peeled, halfed, seeded and sliced into 1/2" slices
1/4 c butter
2 cloves minced garlic
1/4 c Panko bread crumbs
1/3 c grated Parmesan cheese
1/4 t salt
1/4 t black pepper
1/4 c chopped fresh parsley, divided
Preheat oven to 375 degrees. Spray 13x9 glass baking dish with cooking spray. Arrange squash slices slightly overlapping along the bottom of the dish. In a small pan, melt butter and add garlic...cook on low heat for a couple of minutes to blend flavors...careful not to burn it.
In a small bowl, mix Panko, Parmesan & 1 T of the butter garlic mixture, salt & pepper. Brush squash slices with garlic-butter mixture and top with Panko mixture.
Bake uncovered for 30-40 minutes or until squash is tender when pierced with a fork. Increase oven temperature to 425 degrees and bake 5-10 minutes longer or until lightly browned. Sprinkle w/remaining parsley.
Makes 6-8 servings.