Lemon-Parmesan-Breadcrumb Baked Butternut Squash Recipe from Jessica Seinfeld
Step-by-step instructions to make Lemon-Parmesan-Breadcrumb Baked Butternut Squash in just about 50 minutes
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Cooking tools:
- Pepper mill
- Grater
- Chef's knife
- Cutting board
- Mixing bowl
- Baking sheet
- Measuring spoon
- Spoon
- Oven
Ingredients
- 2½ pound butternut squash
- 4 tablespoons extra virgin olive oil (1 T. + 3 T.)
- ½ teaspoon kosher salt (¼ tsp. + ¼ tsp.)
- ¼ teaspoon freshly ground black pepper (⅛ tsp. + ⅛ tsp.)
- ¾ cup dried breadcrumbs
- 1/3 cup grated Parmesan
- 1 teaspoon grated lemon zest (from 1 lemon)
- 3 tablespoons chopped flat leaf parsley
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