Description
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.
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
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, toss the cubed butternut squash with olive oil, garlic powder, onion powder, thyme (or rosemary), salt, and pepper until well coated.
- Spread the squash in a single layer on the prepared baking sheet.
- Roast in the oven for 20–25 minutes, stirring once halfway through, until the squash is tender.
- Sprinkle the grated Parmesan cheese evenly over the squash and return to the oven for another 5–7 minutes, or until the cheese is golden and crisp.
- Remove from the oven and garnish with fresh parsley, if using. Serve warm.
Notes
- Add smoked paprika or cayenne for a spicy twist.
- Drizzle with balsamic glaze for a sweet and tangy finish.
- Toasted pecans or walnuts add extra crunch and flavor.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in the oven at 350°F to maintain crispiness, or microwave for convenience.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg
