Name: Parmesan‑Roasted Butternut Squash
Prep time: 10 min
Cook time: PT-491098H55M18S
Total time: PT-491098H55M18S
Cuisine: American
Ingredients: 1 medium butternut squash, peeled and cubed (about 4 cups); 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon dried thyme or rosemary; Salt and pepper, to taste; 1/2 cup grated Parmesan cheese; Optional: chopped fresh parsley for garnish

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This parmesan‑roasted butternut squash is tender on the inside with crispy, cheesy edges. Roasting brings out the squash’s natural sweetness, and the parmesan adds savory richness — it’s simple but irresistible.

Why You’ll Love This Recipe

I love this dish because it’s easy, flavorful, and pairs with almost anything. The crunchy parmesan crust makes every bite satisfying, and it’s a great way to elevate a humble squash into something special. Parmesan‑Roasted Butternut Squash

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

butternut squash, peeled and cubed
olive oil
garlic powder
onion powder
dried thyme or rosemary
salt and pepper
grated Parmesan cheese
optional: fresh parsley for garnish

Directions

I preheat my oven to 425°F (220°C) and line a baking sheet with parchment paper.
I toss the cubed squash with olive oil, garlic powder, onion powder, thyme, salt, and pepper until evenly coated.
I spread the squash in a single layer on the baking sheet.
I roast for about 20–25 minutes, stirring once, until the squash is tender.
I sprinkle grated Parmesan over the squash and roast for another 5–7 minutes until the cheese is golden and crisp.
I garnish with fresh parsley before serving.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 30–35 minutes
Total time: 40–45 minutes

Variations

I add a pinch of smoked paprika or cayenne for heat.
A drizzle of balsamic glaze after roasting adds a sweet tang.
Toasted pecans or walnuts give extra crunch.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. I reheat in the oven at 350°F until warm and crisp again — the microwave works too but softens the texture. Parmesan‑Roasted Butternut Squash

FAQs

Can I roast butternut squash without peeling?

Yes — if your squash has thin skin, I roast it unpeeled after a good scrub.

What’s the best size for the cubes?

I cut them about 1‑inch so they cook evenly and get nicely browned.

Can I add other cheeses?

Absolutely. Asiago or pecorino Romano work well too.

How do I prevent the squash from steaming?

I make sure it’s spread out in one layer and not overcrowded on the pan.

Can I make this ahead?

Yes — I roast it earlier and reheat just before serving to keep the parmesan crisp.

Conclusion

Parmesan‑roasted butternut squash is one of my favorite easy sides — sweet, savory, and packed with texture. It’s elegant enough for guests but simple enough for weeknight dinners.