Content ID

334303

PARMESAN-ROASTED BUTTERNUT SQUASH

The butternut squash has a pale cream exterior with a vibrant golden-orange flesh.

Nonstick cooking spray  1 12 to 134 lbs. butternut, kabocha, or other  winter squash, peeled,  seeded, and cut into 34 -inch pieces

2 Tbsp. olive oil
12 tsp. kosher salt
18 tsp. black pepper
13 cup grated Parmesan  cheese
14 tsp. dried thyme, sage, or basil, crushed

Prep: 20 minutes  Roast: 25 minutes at 425° F 

  1. Preheat oven to 425°F. and coat a 15×10-inch baking pan with nonstick spray.
  2. Place squash in prepared pan and drizzle with oil and sprinkle with salt and pepper; toss to coat.
  3. Roast 15 minutes. Stir squash; roast 5 minutes more.
  4. Remove from oven and stir in cheese and thyme. Return to oven and roast 5 minutes more or until tender.  
    Number of servings: 4
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