Butternut Squash Side Dish

I’m always looking for new side dish recipes.  This one is very flexible and delish! Use fresh herbs if possible.


  • 2 tbsp olive oil
  • 1 large butternut squash, seeded, peeled, cut into 3/4″ cubes
  • 2 cloves of garlic, minced
  • 1/2 tsp salt (or more to taste)
  • 1/4 tsp black pepper
  • 1 – 2 tbsp fresh thyme or rosemary
  • 2 c kale, or brocolini, or cauliflower, or any other root vegetable, roughly chopped
  • 1/2 c yellow onion, diced
  • 1 c veggie broth
  • 1 c panko breadcrumbs or crushed cracker crumbs
  • 1 tbsp fresh thyme, rosemary, or sage
  • 1/2 tsp salt
  • 1/4 tsp ground nutmeg
  • 1/4 c butter, melted
  • 1 c freshly grated parmesan  cheese


  • Heat oven to 375
  • Grease bottom of shallow 13″ x 9″ pan.  I use olive oil.
  • Heat a frying pan and add olive oil.  When heated add the garlic and onion.  Saute for 1-2 minutes.
  • Add the squash.  Saute’ until squash starts to brown.
  • Pour the mixture into the greased pan and spread evently.
  • Spread the remaining veggies on top.
  • Add the seasonings to the veggie broth and pour evenly over top of vegetables.
  • Cover in foil and bake for 30 minutes.
  • Uncover and check squash for doneness.  A fork should pierce the squash easily.
  • Combine all topping ingredients in a small bowl and mix well.
  • Spread evenly on top of squash.
  • Return dish to the oven and bake uncovered for another 20 minutes.
  • Topping should be slightly brown and crispy.
  • Remove from oven and serve warm.

Thanks to https://wellplated


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