Thanksgiving Recipe Idea: Parmesan Butternut Squash Gratin

I have been trying really hard lately to try to use seasonal produce/fruits. I realized that I hardly ever had the different kinds of squashes and they all seem perfect for fall dishes. I promised myself I would try some recipes out that call for these delicious fall vegetables. This would be a great side dish to serve at Thanksgiving. One added bonus is that this dish is a healthified version, which never hurts on a food-filled day. Another bonus is that this dish can prepared the day before Thanksgiving and placed in the refrigerator up to 24 hours in advance and then just bake right before dinner is served.

Parmesan Butternut Squash Gratin
Serves 6
Adapted from: http://www.eatbetteramerica.com/recipes/featured-brands/parmesan-butternut-squash-gratin.aspx?WT.dcsvid=MjQ2OTkzMDAxMwS2&rvrin=627B8F37-44B7-400D-8D7D-431C4BFE2A1D&WT.mc_id=Newsletter_EBA_2011_11_16

Ingredients:
1 butternut squash (2 1/2 pounds)
2 tablespoons light butter or margarine
2 large cloves of garlic, finely chopped
1/4 cup Progresso panko bread crumbs
1/4 cup grated reduced fat Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon ground pepper
1/4 cup chopped fresh parsley or dried parsley (I only had dried parsley)

Directions:
-Heat oven to 375 degrees.
-Spray a 13X9 baking dish with nonstick cooking spray.
-Peel, halve lengthwise and seed the butternut squash; cut into 1/2 inch thick slices.
-Arrange the slices, overlapping slighty, in the bottom of the baking dish.
-In a saucepan, melt butter over medium heat. Reduce heat to low and add the garlic and cook for 2 to 3 minutes, making sure to stir frequently. You don't want the garlic to brown too much or the butter to burn.
-In a small bowl, mix the bread crumbs, parmesan cheese, and 1 tablespoon of the melted butter-garlic mixture.
-Brush the squash slices with remaining butter-garlic mixture. Sprinkle with salt, pepper, and the bread crumb mixture.
-Cover and refrigerate until you are ready to bake.
-Bake uncovered 30-40 minutes or until squash is fork tender. Increase oven to 425 degrees and bake an additional 5 to 10 minutes or until lightly browned on top. Sprinkle parsley on top just before serving.

Enjoy! :)