Butternut Squash Veggie Spirals ‘Garlic Bread’

Serves: 4-6

40 MIN

Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients

1 pkg. (340g) Green Giant* Veggie Spirals Butternut Squash, thawed

1 egg

1 tsp (5 mL) garlic powder

½ tsp (2.5 mL) chili powder

3 tbsp (45 mL) all purpose flour

2 cups (500 mL) shredded three-cheese blend

½ tsp (2.5 mL) dried oregano

½ tsp (2.5 mL) dried thyme

1 tsp (5 mL) dried parsley

½ cup (125 mL) fresh parsley, chopped

1 tsp (5 mL) chili flakes

Directions

Preheat oven to 450°F. Line a baking tray with parchment paper.

In a medium sized bowl, stir together cheese, dried oregano, thyme, and dried parsley and set aside.

In a small bowl whisk together egg, garlic powder, chili powder and flour. Add thawed butternut squash and toss to coat. Press squash onto lined baking tray creating a 9 x 13 rectangle. Bake for 20 minutes.

Remove crisp from oven and spread cheese over squash leaving a ½ inch boarder. Reduce oven temperature to 425°F and bake for another 5 -10 minutes until cheese is melted and starts to blister.

Sprinkle with fresh parsley and chili flakes. Allow crisp to cool 5 minutes. Slice into bite size rectangles and serve with a marinara dipping sauce or a side of Caesar salad.

Yields 16 pieces.