- 1 large butternut squash, peeled, seeded, and cut into ¾-inch cubes
- 2 tablespoons olive oil
- 1 cup Parmigiano-Reggiano cheese, shredded
- ¼ cup heavy cream
- ¾ cup panko breadcrumbs
- ¼ cup fresh parsley, finely chopped
- Salt and black pepper to taste
Preheat the oven to 325°F. Toss the butternut squash with the olive oil in a bowl and season generously with salt. Evenly spread the squash onto a baking sheet and bake squash until tender (20 to 25 minutes). Remove squash from the oven, then turn the oven up to 375°F.
Meanwhile, in a bowl, combine the breadcrumbs and parsley with a pinch of salt. Place the roasted squash in a shallow (1-inch) baking dish. Evenly pour the cream over the squash, followed by the cheese and then the breadcrumb mixture. Bake until the cheese has melted and the breadcrumbs have a nice golden-brown color (15 to 20 minutes). Season with freshly cracked black pepper and serve immediately.