Butternut Squash with Balsamic and Chile Panko Crumbs

Name: Butternut Squash with Balsamic and Chile Panko Crumbs
Yield: Serves 8
Ingredients: 1 large butternut squash (about 2 1/2 pounds); 2 tablespoons balsamic vinegar; 5 tablespoons extra-virgin olive oil; Kosher salt and freshly ground black pepper; 1 cup panko crumbs; 1 1/2 teaspoons fresh thyme leaves; 1/2 teaspoon crushed red chile flakes; 1/4 cup freshly grated Parmigiano-Reggiano cheese

January 24, 2012

I came up with this technique of boiling a squash whole while watching a movie. I didn’t want to miss the good parts—and the kids didn’t want to pause it for me while I tended the stove. The squash ended up cooking beautifully, becoming juicy and tender with zero effort.

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