Parmesan Panko Crusted Squash with Sour Cream
- 1 + 1/2 pounds butternut squash, skin on (or pumpkin or another winter squash)
- 1/2 cup grated Parmesan cheese
- 3 tablespoons panko crumbs
- 5 tablespoons fresh parsley, finely chopped
- 2 teaspoons fresh thyme or scant 3/4 teaspoon dried, finely chopped
- grated zest of 2 large lemons(just the yellow not the pith), divided
- 2 cloves garlic, minced
- coarse salt and fresh black pepper
- 1/4 cup extra-virgin olive oil
- heaping 1/2 cup sour cream
- 1 tablespoon fresh dill or 1 teaspoon dried, finely chopped
- Produce
- Butternut squash (1 1/2 pounds)
- Garlic (2 cloves)
- Lemons, zest of large (2)
- Parsley, fresh (5 tablespoons)
- Thyme or, fresh (2 teaspoons)
- Cooking & Baking
- Olive oil, extra-virgin (1/4 cup)
- Salt and fresh black pepper, coarse (1)
- Bread & Baked Goods
- Panko crumbs (3 tablespoons)
- Dairy
- Parmesan cheese, grated (1/2 cup)
- Sour cream (1/2 heaping cup)
- Other
- 1 tablespoon fresh dill or 1 teaspoon dried, finely chopped
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Published November 16, 2012 (3 months ago).
58 people saved this recipe.
