Crusted Butternut Squash Slices

crusted buttermilk squash slices

Image credit: Sprouted Kitchen

If you’re looking for a new recipe to try this Thanksgiving, this butternut squash will be a wonderful addition to your dinner table.


  • 1 butternut squash (2 pounds)
  • 2 teaspoons olive oil
  • ½ teaspoon ground nutmeg
  • ¼ cup whole wheat breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 1 minced garlic clove
  • 1 tablespoon finely chopped parsley
  • 3 tablespoons fresh thyme leaves
  • ¼ teaspoon salt
  • ½ teaspoon pepper


  1. Pre-heat oven to 400° F.
  2. Peel the squash; slice it in half length-wise and discard the seeds. Cut into 1/4” slices.
  3. On a parchment-lined baking tray, lay out the squash slices. Drizzle with olive oil; sprinkle with the nutmeg.
  4. In a large bowl, mix together the breadcrumbs, Parmesan, garlic, parsley, thyme, a few pinches of salt and fresh black pepper.
  5. Sprinkle the topping on the squash. Bake for about 20 – 25 minutes until the tops are browned and the squash is cooked.


Makes 6 servings (Serving size equals 1 cup).

Each serving counts as 1/2 fat and low starch vegetables*.

Per Beaumont Food List, butternut squash is considered a low starch vegetable, however, is to be limited to 1 cup daily. One cup provides 82 calories and 21 grams of carbohydrates.

Nutrition analysis per serving

  • Calories: 120
  • Fat: 3 g
  • Saturated Fat: 1 g
  • Trans Fat: 0 g
  • Cholesterol: 5 mg
  • Sodium: 170 mg
  • Carbohydrate: 21 g
  • Fiber: 3 g
  • Sugar: 4 g
  • Protein: 4 g

Recipe adapted from

– Mary Ligotti-Hitch, R.D. is a registered dietitian with the Weight Control Center at Beaumont Health Center.

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