Courtesy of PureZing

Serves 4

INGREDIENTS:

2/3 cup chopped parsley
1 Tablespoon freshly grated lemon rind
3 cloves garlic, pressed
3 lb. butternut squash, peeled, seeded and cut into thin slices
½ cup hot chicken or vegetable broth
1 cup Parmesan cheese, grated
2 Tablespoons fine, dry breadcrumbs
1 teaspoon extra virgin olive oil
Sea salt and freshly ground pepper to taste

DIRECTIONS:

Heat oven to 400 degrees. Butter or grease 12 x 8 casserole with olive oil.

In small bowl, mix together parsley, lemon peel and pressed garlic. Spread half of the squash slices in baking dish. Sprinkle with Sea salt, freshly ground pepper and half of parsley mixture.
Top with remaining squash and parsley mixture. Gently pour broth over squash. Season with remaining more Sea salt and freshly ground pepper. Cover with foil.

Bake 40 to 45 minutes or until squash is almost tender. In small bowl, mix together Parmesan cheese, bread crumbs and oil. Top gratin with cheese mixture.

Bake, uncovered, an additional 15 minutes or until squash is tender and top is golden.