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You are here: Home / Chill in the Air / After Summer Dishes / Baked Butter Garlic Squash

Baked Butter Garlic Squash

When my older daughter, Sam, was a vegetarian, I learned to cook a lot of vegetable dishes. Creatively. With imagination. But vegetables not being my favorite food group, the growth of my vegetable dish repertoire was slow, and I had more misses than hits. This baked butter garlic squash was among the hits.

Baked garlic butter squash

Thick slices of squash are drizzled with butter in which garlic had been browned, topped with panko and Parmesan, and baked. The garlicky butter seeps into the soft and creamy squash flesh during cooking as the panko browns and turns crisp. Talk about a kaleidoscope of textures and flavors!

I understand that there are several varieties of squash in the northern hemisphere. I’m no botanist but, as far as I know, what we have in Asia is calabaza (Cucurbita moschata). According to Food.com, butternut squash may be substituted.

Baked Butter Garlic Squash

Recipe by Connie Veneracion
This baked butter garlic squash can be served as a side dish or a vegetarian main dish.
If serving as a side dish, allot one slice per person. If serving as a vegetarian main dish, allot two or more slices person.
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Side Dish
Cuisine International
Servings 4 people
A serving of baked garlic butter squash
Print recipe

Ingredients
  

  • ½ squash
  • salt
  • pepper
  • ¼ cup butter
  • 2 tablespoons chopped garlic
  • ¼ cup grated Parmesan
  • ½ cup panko (Japanese bread crumbs)
  • parsley chopped, to garnish

Instructions
 

  • Preheat the oven to 375F.
  • Scoop out the seeds of the squash and discard.
  • Cut the squash into slices about half an inch thick.
  • Brush or spray a baking dish with vegetable oil. Arrange the squash in the dish slightly overlapping one another. Sprinkle with salt and pepper.
    Squash slices arranged in a baking dish
  • In a small pan, melt the butter. Add the garlic and cook just until fragrant.
    Sauteeing garlic in butter and mixing it with panko
  • In a bowl, whisk the Parmesan and panko together, drizzle in two tablespoons of the butter-garlic mixture and toss well to combine.
  • Drizzle the remaining garlic butter over the squash slices.
    Squash slices drizzled with garlic butter and topped with panko and Parmesan
  • Spread the Parmesan-panko mixture over the squash slices.
  • Bake at 375F for 30 to 40 minutes or just until the squash is cooked through.
  • Take the baking dish out of the oven and pierce one slice with a fork to test. If you’re happy with the texture, it’s time for the next step.
  • The Parmesan-panko that has fallen directly into the baking dish will be more brown than what’s on top of the squash slices at this point. Scoop them with a spoon and scatter on top of the squash slices.
  • Turn up the oven temperature to 425F. Put the squash back into the oven and cook for another five to seven minutes.
    Baked garlic butter squash
  • Sprinkle with chopped parsley before serving.

Notes

Updated from a recipe originally published in February 18, 2016 based on a recipe from Betty Crocker.
Keyword Squash
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Published: June 17, 2021 • Last modified: November 1, 2021 ♥ After Summer Dishes, Chill in the Air, No Meat, Side Dishes, Baked / Roasted

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