Garlicky Baked Butternut Squash

I absolutely LOVE butternut squash. It is one of my favorite root vegetables, and I love it in soups, pasta sauces, or simply roasted by itself. Roasting vegetables seems to be my go-to method, but that does not mean it has to result in redundant dishes! A couple of flavorful additions make this butternut squash fantastic. The key player here is the parmesan cheese. A little bit goes a long way! I used 2 pounds of chopped butternut squash and only 1/4 cup of cheese. You could certainly use more if you prefer.

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The texture of the squash was perfect–not too firm but definitely not mushy. I do not care for mushy squash! I liken this to the “al dente” bite of pasta when cooked properly. Plus, this is so simple to make; a quick toss and this dish is ready to go in the oven. The parchment paper ensures the squash will cook evenly and without sticking. I made this side dish for my family this past weekend and we all enjoyed it a lot!

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This is quickly becoming my favorite way to cook butternut squash and I think even picky eaters will love it! I may never roast “plain” butternut squash again.

This would be a great addition to your Thanksgiving meal as well!

Garlicky Baked Butternut Squash

Ingredients:

  • 2 lbs chopped butternut squash
  • 1-2 tbsp EVOO
  • 2 garlic cloves, minced
  • 2 tbsp fresh parsely, chopped
  • 1/4 cup fresh parmesan cheese, shredded
  • 1 tsp salt
  • 1/2 tsp pepper

1) Preheat the oven to 400F. In a large ziplokc bag, combine all of the ingredients. Shake to mix well.

2) Transfer to a parchment-lined baking pan. Bake for 18-20 minutes, or until the squash is fork tender.

Servings: 8. Nutritional Information per serving: Calories: 97 Fat: 5g Carbs: 10g Protein: 4g Fiber: 2g

WW PointsPlus: 3

Recipe adapted from http://ohsheglows.com/2009/02/08/garlicky-baked-butternut-squash/

2 thoughts on “Garlicky Baked Butternut Squash

    • Hi Faith! Thanks for your comment. First of all, so glad you’re starting to cook!🙂 Although I haven’t tried this particular recipe with garlic powder, I do think it would work. I would say use about 1 tsp. As for mincing garlic, it’s a GREAT cooking skill to know. If you go to YouTube you’ll find some video tutorials. That’s actually how my husband learned to do it! Thanks again for stopping by. Please let me know how it turns out with the garlic powder!🙂

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