Parmesan-Roasted Butternut Squash

Name: Parmesan-Roasted Butternut Squash
Total time: 45 min
Yield: 6
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

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Parmigiano-Reggiano brings a delicious nuttiness to this easy side dish, perfect for any fall table. Slideshow: Butternut Squash Recipes

By Emily Farris

November 2014

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Credit: © Emily Farris

Recipe Summary

active:

10 mins

total:

45 mins

Yield:

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

Directions

Step 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.

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Parmesan-Roasted Butternut Squash

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Recipe Summary

Ingredients

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Parmesan-Roasted Butternut Squash

Gallery

Recipe Summary

Ingredients

Directions

Reviews

All Reviews for Parmesan-Roasted Butternut Squash