Roasted butternut squash slices topped with Parmesan, mushrooms, and panko breadcrumbs, this is an easy and flavorful autumn dish.
These roasted butternut slices are a new discovery for me when talking about pumpkin recipes. I’ve made this for the first time not very long ago and I liked it so much, I kept making it with different toppings.
Up until now this is my favorite combination, but please, don’t confine yourself to trying only this version, keep adding things to the topping or replace some of the ingredients to fit your taste.
- For best results, you will need a long butternut squash and you will only use the long seedless part of it, the rest might be used to make a soup, a risotto, or a salad.
- I used shiitake mushrooms in this case, but regular mushrooms (white button or cremini) will work just as fine.
Other topping ideas:
- I mixed the mushroom mixture with a little pesto and some chopped dried tomatoes in oil.
- I have also topped the butternut squash slices with Gouda instead of Parmesan.
- You really can get very creative here, I can imagine some finely chopped chorizo or another spicy sausage would make a delicious change, and I can even think that some chickpeas or black beans would make a great impression as well…
- Be careful when slicing the butternut squash. Use a long chef’s knife.
- You can soften the squash before peeling it. Microwave it for only 2 minutes and then peel it.
- Use a good vegetable peeler or a sharp and not too large knife. A peeler is safer for your fingers.
How to serve?
- We had these pretty slices hot for lunch with a salad with vinaigrette or with yogurt dressing.
- You can also serve them cold, either on a slice of rye bread or crispbread smeared with cream cheese or hot pepper paste.
- You can squash the butternut slices inside a tortilla, drizzle with some sour cream or Greek yogurt, and top with raw red onions. Sooooo good! Actually, that would be my favorite way of eating them!
More butternut squash recipes:
Roasted Butternut Squash Slices
- 1 long butternut squash only the long seedless part of it
- 1 tablespoon olive oil
- 3.5 oz mushrooms white button, cremini or even shiitake
- 3 shallots
- 1 large garlic clove
- a small bunch of parsley
- 3 teaspoons butter divided
- a pinch of lemon zest and a few drops of juice
- 2 tablespoons Parmesan
- 2 tablespoons panko breadcrumbs
- fine sea salt and freshly ground black pepper
- Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
- Cut butternut: Cut the long part of the butternut squash and remove the peel. Slice the squash into slices about 1,5 cm/ 0.6 inches thick. Place them on a lightly oiled baking tray. Brush them with olive oil, sprinkle them with salt and pepper and bake for about 20 minutes or until soft.
- Chop: In the meantime, clean the mushrooms and chop them finely. Mix them with a few drops of lemon juice. Chop the shallots and the garlic clove very finely as well. Add them to the mushrooms.
- Sautee: Heat 2 teaspoons of the butter in a small pan and lightly braise the mushroom-shallot mixture. Remove from the heat and stir in the finely chopped parsley and the lemon zest. Add salt and freshly ground black pepper to taste.
- Increase the heat of the oven to 225 degrees Celsius/ 440 degrees Fahrenheit.
- Top the butternut squash slices with the mushroom-shallot mixture. Mix the freshly grated Parmesan with the panko breadcrumbs and divide this mixture on top of the squash slices as well. Top with tiny dots of the remaining teaspoon butter.
- Bake for about 8 minutes or until nicely golden.
- Serve hot with green salad or cold on bread or in a tortilla, optionally topped with sour cream.