Easy Roasted Butternut Squash Parmesan
Ingredients
The squash
-
1
medium
butternut squash (about 2 ½ to 3 pounds, peeled and cut into ½-inch dice)
The seasoning
-
2
tablespoons
extra-virgin olive oil
-
4
cloves
garlic (minced, about 1 ½ tablespoons)
-
1
teaspoon
kosher salt
-
½
teaspoon
Italian seasoning
-
¼
teaspoon
ground black pepper
-
1
cup
finely shredded Parmesan cheese (about 4 ounces, divided)
-
1
tablespoon
chopped fresh thyme
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a bowl, combine the squash, olive oil, garlic, salt, Italian seasoning, pepper, and half of the Parmesan cheese.
- Spread the mixture on the prepared baking sheet and roast for 10 minutes.
- Remove the pan, toss the squash, spread it out again, sprinkle with the remaining Parmesan, and roast for an additional 10 minutes until tender and golden.
- Transfer to a bowl or serve directly from the baking sheet, and sprinkle with thyme before serving.
Nutrition Facts (estimated)
Servings
6 servings
Calories
225
Total fat
10g
Total carbohydrates
30g
Total protein
8g
Sodium
20mg
Cholesterol
20mg
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