Parmigiano-Reggiano brings a delicious nuttiness to this easy side dish, perfect for any fall table.
Slideshow: Butternut Squash Recipes
One 3-pound butternut squash, peeled, seeded and cut into 1/2-inch dice
2 tablespoons extra-virgin olive oil
1/2 cup freshly grated Parmigiano-Reggiano
Freshly ground pepper
How to Make It
Preheat the oven to 425°. In a large bowl, toss the squash with the olive oil and cheese, and season with salt and pepper. Spread the squash on a baking sheet in a single layer and roast in the oven for 20 minutes. Toss and continue cooking for about 15 more minutes, until tender and lightly browned. Transfer to a bowl and serve.
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