Roasted Butternut Squash Slices

5 from 1 vote

Roasted Butternut Squash Slices

These roasted butternut squash slices are topped with sautéed mushrooms, Parmesan, and crispy breadcrumbs, then baked until tender and golden.

Prep Time30

Cook Time45

Total Time1 15

Course: Main Dish

Cuisine: American

Servings: - 4 servings

Calories: 218kcal

Author: Adina Beck

Equipment

Baking sheet

Ingredients

1 long butternut squash only the long seedless part of it, Note 1
1 tablespoon olive oil
3.5 oz mushrooms Note 2
a few drops of lemon juice
3 shallots or 1 small onion
1 large garlic clove
a small bunch of parsley
3 teaspoons butter
a pinch of lemon zest
2 tablespoons Parmesan
2 tablespoons panko breadcrumbs
fine sea salt and freshly ground black pepper

US - EU

Instructions

Preheat the oven to 400°F/ 200°C. Lightly oil the baking sheet.
Cut butternut: Cut the long part of the butternut squash and remove the peel. Slice the squash into slices about 0.6 inches/1.5 cm thick. Place them on the prepared baking sheet.
1 long butternut squash
Roast butternut slices: Brush the slices with olive oil, sprinkle them with salt and pepper, and bake them for about 20 minutes or until soft.
1 tablespoon olive oil + fine sea salt and freshly ground black pepper
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.
3.5 oz mushrooms + a few drops of lemon juice; 3 shallots + 1 large garlic clove
Cook: Melt 2 teaspoons of the butter and cook the mushroom-shallot mixture until softened, and the moisture from the mushrooms has evaporated. Remove from the heat and stir in the finely chopped parsley and the lemon zest. Add salt and freshly ground black pepper to taste.
2 teaspoons butter + mushroom mixture + a small bunch of parsley + a pinch of lemon zest
Increase the heat of the oven to 440°F/ 220°C.
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. Top with tiny dots of the remaining teaspoon of butter.
2 tablespoons Parmesan + 2 tablespoons panko breadcrumbs + 1 teaspoon butter
Bake for about 8 minutes or until nicely golden.

Notes

Butternut squash: You must choose a squash with a long, thick neck. The neck gives you plenty of evenly sized round slices that roast at the same rate and are large enough to hold the mushroom and Parmesan topping.
Mushrooms: You can use white button, cremini, or shiitake mushrooms.

Nutrition