Parmesan Roasted Butternut Squash
How to roast butternut squash - This Parmesan Roasted Butternut Squash is an easy and healthy side dish. It's perfect for fall and goes great with chicken or pork.
- 1 (3 pound) butternut squash
- 3 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon dried rosemary or thyme
- salt and pepper to taste
Preheat the oven to 425 degrees F. Coat a large rimmed baking sheet with cooking spray, set aside.
Peel, seed, and cut the butternut squash into 1/2"-3/4" cubes. (Try to get them all about the same size so the squash cooks evenly.) Place on prepared baking sheet and toss with remaining ingredients.
Bake for 25 minutes stirring half way through cooking.
HOW TO PEEL & CUT BUTTERNUT SQUASH - The best way to peel it is with a sharp vegetable peeler. I just hold it on a cutting board and use the vegetable peeler to remove all the peeling.
Once you have it peeled it’s time to cut it into cubes. I like to cut the long neck off from the round bottom. Then cut the neck into disks or in half then cut into strips and then into cubes. Cut the round bottom in half an scoop out the seeds. Cut into strips then into cubes. Now it’s ready to be used in any recipe calling for cubed butternut squash.
Feel free to use pre-cut fresh butternut squash from the store to save on time.
Calories: 73kcal | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 95mg | Potassium: 7mg | Vitamin A: 65IU | Calcium: 69mg | Iron: 0.2mg