I’m totally into this squash thing.
The vibrant color draws me in and makes me wanna eat it.
Such a nice shape these squash have. Curvy yet slender. Am I jealous of a vegetable?
Perhaps. Though I’m glad I don’t get sliced and baked.
Doubt I would taste this good. Okay enough. Eating people isn’t appetizing. Herbs are though.
Coat butternut squash slices with oil and nutmeg.
Then dusted with a lite layer of thyme Parmesan crumbs.
I really enjoyed these. I may have liked them better pan-fried… but I decided to follow Sara’s healthy advice and bake ’em. Either way they’re ideal for a perfect side dish come this third week of November (can’t wait to go home!)
Here’s the recipe. I pretty much followed it straight up, and like I said the only other thing I might change
if when I make this again, is little pan fry action, or an extra drizzle of evoo on top would do it I’m sure. Man I need an oil spray can….
Enjoy your Sunday thyme.
- parmesan crusted curry roasted potatoes (thetalkingkitchen.com)
- Butternut Squash Pasta (jensfreshandfabulous.com)
- Butternut Squash Mac and Cheese with Sage and Gingersnap-Pecan Crust (thedailymeal.com)
- 100 and counting: meatless monday featuring butternut squash ravioli with sage butter (thetalkingkitchen.com)