Carefully slice, peel and chop the squash into cubes.
Microwave on high for 10min.
Meanwhile, grate the Parmesan and mix with the breadcrumbs, rosemary, garlic, salt & pepper.
Transfer the squash to a baking dish and sprinkle with about ¾ of the breadcrumb mixture. Mix throughout and then top with the remaining mixture.
Bake at 425F/220C for 15min until golden brown.
Notes
Did you know, if you wanted to be crazy-healthy, you could ground up almonds in a blender and substitute them for the breadcrumbs? I have no interest in being crazy-healthy but I just saw this in a magazine and it seemed intriguing. If you have a lot of almonds, of course.
Recipe by OntheFly Recipes at https://www.ontheflyrecipes.com/2015/02/parmesan-crusted-butternut-squash/