Fall is all about squash. Different shapes, size, and types of squash are flooding the market as the weather gets cooler.
Everywhere you turn, you see some kinds of squash—pumpkin, kabocha squash, butternut squash, acorn squash and the list goes on.
Recently I had shared quite a few pumpkin recipes so I decided to try butternut squash.
I will be honest, I have never tried butternut squash before because of the hardy exterior and they seem hard to work with.
Lucky for me, my neighborhood store offered to cut it open for me so all I had to do is use a peeler to peel the skin and a spoon to scrape and clean out the seeds and pulps. (My friend Simply Recipes has an awesome guide how to peel and cut a butternut squash.)
I developed two recipes using one 2-lb butternut squash, one sweet and one savory.
Today I am sharing with you my garlic parmesan roasted butternut squash. Wow, what have I missed out all these years? Butternut squash is officially my new favorite squash.
So sweet, tender, soft, and such a great side dish and very easy to make! There is no heavy cooking and just a few simple steps, shove the garlic parmesan butternut squash into the oven and magic happens.
We thoroughly enjoyed both dishes, and my picky eater 4-year old actually ate some and liked it.
I just love the bright orange flesh of the butternut squash, it adds color to the dining table, and the mild and pleasant taste complement all sorts of dishes.
If you haven’t tried butternut squash before, trust me, rush out to your stores now and pick up some, you will be pleased you do. Please stay tuned for my honey roasted butternut squash next
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Garlic Parmesan Roasted Butternut Squash Recipe
Garlic Parmesan Roasted Butternut Squash – sweet tender butternut squash roasted with butter, garlic & Parmesan cheese. So AMAZING you want it every day.
- 1 lb butternut squash, peeled and cut into small chunks
- 3 cloves garlic, minced
- 1/2 stick butter, melted (4 tablespoons)
- 1 pinch salt
- 3 dashes black pepper
- Some parsley leaves, finely chopped
- 1/3 cup grated parmesan cheese
Preheat the oven to 400°F.
Peel the butternut squash with a peeler and use a spoon to scrape the pulps and seeds. Cut into cubes and small chunks.
In a salad bowl, toss the butternut squash cubes with the garlic, melted butter, salt, pepper, and parsley leaves. Transfer the butternut squash on a baking sheet. Spread out in an even and single layer (no overlap), and roast for about 40 minutes or until the surface becomes light brown and the flesh is tender and soft. Turn off the heat, remove from oven and sprinkle the Parmesan cheese on top of the squash. Put it back into the oven for 5 minutes until the cheese melted. Serve immediately.