INGREDIENTS
1
rutabaga
1
Butternut squash
2
Sweet potatoes, large
1 tbsp
Thyme, fresh
3/4 cup
College inn low-sodium chicken broth or vegetable broth
1/4 tsp
Black pepper, fresh ground
3/4 tsp
Kosher salt
1 tbsp
Olive oil
1/2 cup
Panko bread crumbs
1/2 cup
Parmesan cheese, grated