Baked Butternut Squash Parmesan Slices

Preheat oven to 200ºC (390ºF).

Cut the long part of a butternut squash and remove the peel. Slice the squash into slices about 1.5 cm (0.6 inch) thick. Place on a lightly oiled baking tray. Brush with olive oil, sprinkle with salt and pepper and bake for about 20 minutes or until soft.

In the meantime, clean mushrooms and chop finely. Mix with a few drops of lemon juice. Chop shallots and garlic clove very finely as well. Add to the mushrooms.

Heat 2 teaspoons of the butter in a small pan and lightly braise the mushroom-shallot mixture. Remove from heat and stir in the finely chopped parsley and lemon zest. Add salt and freshly ground black pepper to taste.

Increase oven temperature to 225ºC (440ºF).

Top butternut squash slices with mushroom-shallot mixture.

Mix freshly grated Parmesan with panko breadcrumbs and divide mixture on top of the squash slices as well. Top with tiny dots of remaining butter and bake for about 8 minutes or until nicely golden.

Serve hot with green salad or cold on bread or in a tortilla, topped with sour cream if desired.