Parmesan-Crusted Butternut Squash

• 1 butternut squash, cut in 1/4 inch-thick slices
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 cup panko bread crumbs
• 1 cup grated Parmesan cheese
• 1/2 teaspoon fresh ground nutmeg
• 1 teaspoon pepper
• 1/4 teaspoon kosher salt
• 2 garlic cloves, finely minced
• 2 tablespoons finely chopped fresh thyme
• 2 tablespoons roughly chopped fresh Italian parsley

1. Preheat oven to 400u0b0 F. Line a large baking sheet with parchment paper.
2. Toss the squash with olive oil and kosher salt. Place the squash in a single layer on the prepared baking sheet.
3. Combine the bread crumbs, Parmesan, nutmeg, pepper, salt, garlic, and thyme in a bowl. Stir to mix well. Sprinkle this all over the squash and roast until tender, about 40 minutes. Garnish with chopped parsley and serve warm or at room temperature.

butternut squash, olive oil, kosher salt, bread crumbs, parmesan cheese, fresh ground nutmeg, pepper, kosher salt, garlic, thyme, fresh italian parsley

Taken from food52.com/recipes/32091-parmesan-crusted-butternut-squash (may not work)