Roasted Butternut Squash Parmesan Garlic Breadcrumbs

Really simple and really good!  I used ready-made breadcrumbs instead of processing a baguette.

4 servings

5 calculated points

Ingredients

• 2 (11-ounce) containers peeled diced fresh butternut squash
• Cooking spray
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 ounce torn French bread baguette
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 ounce grated Parmesan cheese
• 1 tablespoon chopped fresh thyme

Directions

1. Preheat oven to 425°.

2. Arrange butternut squash in a single layer on a rimmed baking sheet; coat with cooking spray. Sprinkle evenly with salt and pepper. Bake at 425° for 15 minutes or until browned, stirring halfway through cooking.

3. Place torn French bread baguette in a mini food processor; pulse until coarse crumbs form. Heat olive oil and minced garlic in a skillet over medium-high heat. Add crumbs to pan; sauté 2 minutes. Place mixture in a large bowl. Stir in Parmesan cheese and thyme. Add squash; toss.