Butternut Squash Casserole Crispy Baked in 45 Minutes - EPPYC

Ingredients

• 2 lbs butternut squash, peeled and cut into 1-inch cubes
• 2 tbsp extra virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp cracked black pepper
• 1/2 cup plain Greek yogurt
• 2 cloves garlic, microplaned
• 1 tsp fresh sage, finely minced
• 1 cup raw pecans, roughly chopped
• 1/2 cup panko breadcrumbs
• 1/4 cup shredded Parmesan cheese
• 3 tbsp unsalted butter, melted
• 1/2 tsp smoked paprika