Crusted Butternut Squash

Directions

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