Roasted Butternut Squash with Parmesan-Garlic Breadcrumbs

For a delicious fall side dish, combine roasted butternut squash with Parmesan-garlic bread crumbs.Â

Preparation time

  • Yield Serves 4 (serving size: about 1/2 cup)


  • 2 (11-ounce) containers peeled diced fresh butternut squash
  • Cooking spray
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 ounce torn French bread baguette
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 ounce grated Parmesan cheese
  • 1 tablespoon chopped fresh thyme


  1. Preheat oven to 425°.
  2. Arrange butternut squash in a single layer on a rimmed baking sheet, coat with cooking spray. Sprinkle evenly with salt and pepper. Bake at 425° for minutes or until browned, stirring halfway through cooking.
  3. Place torn French bread baguette in a mini food processor, pulse until coarse crumbs form. Heat olive oil and minced garlic in a skillet over medium-high heat. Add crumbs to pan, sauté 2 minutes. Place mixture in a large bowl. Stir in Parmesan cheese and thyme. Add squash, toss.