Parmesan-Roasted Butternut Squash

Parmigiano-Reggiano brings a delicious nuttiness to this easy side dish, perfect for any fall table.

  • Active:
  • Total Time:
  • Servings: 6

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Ingredients

  • 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
  • Sea salt
  • Freshly ground pepper

How to make this recipe

  1. 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.
Contributed By Photo © Emily Farris Published November 2014

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