Vegan Encrusted Butternut Squash with Nutty Panko Topping: Recipes by our chefs

Ingredients

• 1 large butternut squash, peeled and sliced into 1/2-inch thick rounds
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 cup panko breadcrumbs
• 1/2 cup mixed nuts (almonds, walnuts, pecans), finely chopped
• 2 tablespoons nutritional yeast
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 1/4 cup vegan butter, melted