Savory Herb and Parmesan Roasted Butternut Squash

Introduction

Butternut squash takes center stage in this simple yet scrumptious roasted veggie side dish. Cubed squash gets tossed in olive oil, garlic and Italian herbs, then roasted until caramelized. Showered with shredded Parmesan cheese right when it comes out of the oven, the results are tender squash with crunchy browned edges infused with savory herbal flavor. Roasting concentrates the natural sweetness of the squash while the cheese provides a hit of umami. Fast, easy and full of comforting flavors, this is a cozy autumn side to add to your rotation.

Benefits of Butternut Squash

Butternut squash provides an array of important vitamins, minerals and antioxidants. Some benefits include:

• High in vitamin A for healthy vision and immunity
• Good source of potassium, vitamin C and B6
• Fiber for digestive health
• Anti-inflammatory effects
• Antioxidants like beta-carotene

Its sweet, nutty flavor becomes even more pronounced when roasted.

Nutrition Facts

1 cup roasted cubed butternut squash has:

• 82 calories
• 21g carbs
• 4g fiber
• 12% DV Vitamin A
• 15% DV Vitamin C

Ingredients

• 1 medium butternut squash
• Olive oil
• Minced garlic
• Dried Italian seasoning
• Grated Parmesan cheese
• Chopped parsley for garnish
• Salt and pepper to taste

Step-by-Step Guide

Prep the Squash

Peel, seed and cube the butternut squash into 1-inch pieces. Pat dry with paper towels.

Toss with Oil and Seasonings

In a bowl, toss squash with olive oil, garlic, Italian seasoning, salt and pepper.

Roast in Oven

Spread seasoned squash on a baking sheet. Roast at 425°F for 25-30 minutes until browned.

Finish with Cheese

Remove from oven, immediately top with shredded Parmesan cheese.

Garnish and Serve

Garnish with chopped parsley. Enjoy this flavorful side dish right away.

Tips

• Look for a small-medium sized squash with firm skin.
• Toss in oil to evenly coat before roasting.
• Roast at high heat for caramelized edges.
• Let cheese melt from residual heat; don't overbake.
• Drizzle balsamic glaze on top for added flavor.

Pair with:

Serve this tasty roasted butternut squash with:

• Baked chicken or pork
• Hearty pasta dishes
• Grilled steak or fish
• Fall salads

Storage

Store leftovers covered in the fridge up to one week. Reheat in the microwave or oven before serving.

Roasted butternut squash also freezes well for 2-3 months.

Conclusion

This savory herb and Parmesan roasted butternut squash issimple yet bursting with flavor. Roasting caramelizes the natural sweetness of the squash, while garlic, herbs and cheese provide savory depth. The crowning touch of melty Parmesan adds nuttiness. Fast, easy and adaptable, this recipe makes an inviting autumn side dish. Let roasted butternut squash be the cozy vegetable companion to your next meal.

FAQs

What's the best way to cut squash?

Peel, slice in half lengthwise, remove seeds. Cut into 1-inch cubes.

Can you use frozen butternut squash?

Yes, thaw first and squeeze out excess moisture before roasting.

What oil is best for roasting?

Olive oil works well. Vegetable or avocado oil are also good options.

How do you know when it's done?

It's finished when fork tender with lightly browned edges, about 25-30 minutes.

Can you prep this dish in advance?

Yes, cube and season up to 3 days ahead. Roast just before serving.