1 butternut squash (2 1/2 lb)
1/4 C. butter
2 large cloves garlic, finely chopped
1/4 C. panko bread crumbs
1/3 C. grated Parmesan cheese
1/4 tsp. salt
1/8 tsp. pepper
1/4 C. chopped fresh parsley

Heat oven to 375°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. Peel, halve lengthwise and seed squash; cut into 1/2-inch-thick slices. Arrange with slices overlapping slightly in bottom of baking dish. In 2-quart saucepan, melt butter over medium heat. Reduce heat to low. Add garlic; cook 2 to 3 minutes, stirring frequently, until garlic is soft and butter is infused with garlic flavor. Do not let butter brown. In small bowl, mix bread crumbs, cheese and 1 T. the butter-garlic mixture. Brush squash slices with remaining butter-garlic mixture. Sprinkle with salt, pepper and bread crumb mixture. Bake uncovered 30 to 40 minutes or until squash is tender when pierced with fork. Increase oven temperature to 425°F; bake 5 to 10 minutes longer or until lightly browned. Before serving, sprinkle parsley over top.