Crusted Butternut Squash

• 1 butternut squash (about 2 lbs.)
• 2 teaspoons olive oil
• 12 teaspoon ground nutmeg, fresh
• 13 cup fresh breadcrumb (can use Panko)
• 12 cup parmesan cheese, grated
• 1 minced garlic clove
• 1 tablespoon parsley, finely chopped
• 14 cup fresh thyme leave
• salt and pepper

1. Oven to 400.
2. Peel the squash (vegetable peeler works great).
3. Slice it in half length wise and discard the seeds.
4. Cut into 1/4'' slices.
5. On a parchment lined baking tray, pile the squash, drizzle the olive oil and the nutmeg and toss everything to coat evenly.
6. All should have a thin coat of oil, amount may vary based on size of the squash.
7. Spread them out in a single layer on the baking tray.
8. You may need to use two, too much overlap won't yield a crunchy crust.
9. In a food processor (or magic bullet) pulse together the breadcrumbs, parmesan, garlic, both herbs, a few pinches of salt and a lot of fresh black pepper.
10. Sprinkle the topping on the squash.
11. Bake for about 25-30 minutes until the tops are browned and the squash is cooked.

butternut, olive oil, ground nutmeg, fresh breadcrumb, parmesan cheese, garlic, parsley, thyme, salt

Taken from www.food.com/recipe/crusted-butternut-squash-501777 (may not work)