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.
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!
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
- 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/