Roasted Butternut Squash
Today, I am sharing with you my garlic Parmesan roasted butternut squash recipe. This is a perfect Fall/Winter recipe when butternut squash is in season!
So sweet, tender, soft, and such a great side dish and very quick to make! There are a few simple prep steps. Then, you simply place the squash into the oven and magic happens.
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How to Peel Butternut Squash?
Before you can make the roasted butternut squash recipe, you will need to peel the squash. As long as you use a sharp chef’s knife or serrated bread knife, it is super easy to do.
- To make it easier to peel the awkward shape of the squash, cut a small portion off the top and bottom ends. As a result, you’ll have flat surfaces for it to stand on.
- Cut the butternut squash in half where the neck starts to widen. This will give you one fat and one narrow piece.
- Just like a pumpkin, butternut squash has seeds in the center of the base. There aren’t nearly as many as a pumpkin but if you are feeling adventurous, you can roast and eat them. Otherwise, just scoop them out and discard them.
- Cut both pieces of squash in half lengthwise. Now you have four pieces that can stand up. Using a vegetable peeler, peel the squash, starting from the top end.
- Once the skin is gone, cut your squash into similar size pieces. They won’t be identical in shape, and that’s okay. You just want them as close in size as possible. This assures that they roast evenly.
How to Roast Butternut Squash?
After peeling the butternut squash, cut it into one inch cubes. Season it with your favorite spices. It doesn’t need much since the squash is so flavorful.
For this easy side dish recipe, I use garlic, butter and parsley, along with salt and pepper. Spread the butternut squash cubes in an even layer onto a baking sheet. For even roasting, make sure not to overlap the pieces.
If you aren’t using the entire squash, seal the leftovers tightly with plastic wrap and store in the refrigerator.
How Many Calories per Serving?
This recipe is only 195 calories per serving.
What to Serve with This Recipe?
Serve this dish with a main dish. For a healthy meal and easy weeknight dinner, I recommend the following recipes.
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Garlic Parmesan Roasted Butternut Squash
Roasted butternut squash only sounds intimidating to make! Let the oven do all the work to make this easy, delicious, and nutritious side dish recipe.
- 1 lb. butternut squash peeled and cut into small chunks
- 3 cloves garlic minced
- 4 tbsp butter, melted
- 1 pinch salt
- 3 dashes black pepper
- 1/4 cup finely chopped parsley leaves
- 1/3 cup grated parmesan cheese
1Preheat the oven to 400°F (207°C).
2Peel the butternut squash with a peeler and use a spoon to scrape the pulp and seeds. Cut into cubes and small chunks.
3In a salad bowl, toss the butternut squash cubes with the garlic, melted butter, salt, pepper, and parsley leaves.
Transfer the butternut squash onto 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 to melt the cheese. Serve immediately.
Sounds delicious. I’m going to try this but 2g per serving? Surely a mistake. What should it be please?
I was wondering about doubling this recipe? Im afraid of adding too much garlic ?
You can cut it down by 1 clove or so, you should be fine. More garlic is always better.
I was kind of skeptical about roasting my butternut squash with fresh minced garlic (didn’t want it to be too intense ya know?) but it turned out SO well!! We added a little seasoning salt and used a mix of olive oil and butter. It turned out looking a little burned but it was actually perfect! I’m definitely going to make this again!! Thanks for the recipe!
Awesome Liz. Garlic makes everything better. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Excellent recipe! This is the first time I’ve had butternut squash and it seems I’m a fan! I’ve made this twice now, and the second time I cut the fat down to 1Tb butter and 1.5Tb olive oil; I found it a little heavy on the saturated fat and greasiness the first time. Everything else was awesome, very good flavor. Thanks!
I don’t see a recipe on here???
Hi Candi, the recipe is where the red color bar is, it says “GET RECIPE”
This looks delicious and am going to make it for dinner tonight. Can’t wait to try it! P.S. you may want to add a ‘p’ to the ‘arsley’ leaves you have listed in your ingredient list!
OMG, thanks for catching that. Have fixed it. I think you will love this roasted butternut squash a lot!
This was indeed delicious, and I will definitely be making it again. Thanks so much for the recipe!
Awesome Melanie!! :)
Made this last night and it was delicious. Will definitely make again.