Roasted Butternut Squash with Parmesan-Garlic Breadcrumbs

For a delicious fall side dish, mix baked pumpkin with nuts and breadcrumbs with parmesan and garlic.
Preheat the oven to 425 degrees.Arrange the pumpkin and nuts in a single layer on a baking sheet with sides; brush with cooking spray. Sprinkle evenly with salt and pepper. Bake at 425 ° C for 15 minutes or until browned, stirring in the middle of cooking.Place the torn French bread baguette in a mini food processor; chop until large crumbs form. Heat the olive oil and minced garlic in a skillet over medium-high heat. Add the crumbs to the pan; saute for 2 minutes. Place the mixture in a large bowl. Add the parmesan cheese and thyme. Add the pumpkin; toss to combine.