Baked squash with butter, garlic and Parmesan

Baked squash with butter, garlic and Parmesan

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 2 to 4
Author CASA Veneracion


  • 1/3 of a whole squash
  • salt and pepper
  • 1/4 cup butter
  • 2 tablespoons chopped garlic
  • 1/4 cup Parmesan (grated)
  • 1/2 cup panko (Japanese bread crumbs)
  • parsley chopped, to garnish


  • 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.
  • In a small pan, melt the butter. Add the garlic and cook just until fragrant.
  • In a bowl, whisk the Parmesan and panko together. Drizzle in two tablespoons of the butter-garlic mixture. Toss well to combine.
  • 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.
  • Sprinkle with chopped parsley before serving.