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Ingredients

• 1/3 cup dry breadcrumbs
• 1/4 cup finely chopped fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/4 teaspoon pepper
• 4 cups cubed peeled acorn squash (about 1 pound)
• 2 cups cubed peeled butternut squash (about 1/2 pound)
• 2 cups chopped peeled parsnip
• 1 tablespoon olive oil
• Olive oil-flavored vegetable cooking spray
• 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
• Oregano sprigs (optional)

Description

MyRecipes