Parmesan-roasted butternut squash
What makes this simple butternut squash recipe different? Roasting it in Parmesan cheese and a mixture of dried and fresh thyme, that’s what! Give it a go as a side dish for this Thanksgiving and I’ll bet your friends and family will want you to make it again soon.
1 large butternut squash (peeled, seeded, cut into 1-inch cubes)
2 tablespoons extra-virgin olive oil
Salt and fresh ground black pepper to taste
1/3 cup plus 1 teaspoon Parmesan cheese (grated fine)
¼ teaspoon dried thyme (ground)
1 teaspoon fresh thyme leaves (for garnish)
Preheat oven to 425 degrees. Prepare a 9×13-inch baking pan with cooking spray.
Add squash and olive oil to a large baggie and shake until all of the squash cubes are coated evenly. Pour into prepared pan and drizzle with a little extra oil. Season to taste with salt and fresh ground black pepper.
Place pan in oven and roast the squash for about 15 minutes. Remove squash from oven and stir. Return to oven and roast for 10 minutes more. Remove squash from oven and sprinkle with 1/3 cup cheese and the thyme. Stir and return to oven to roast for 5 minutes more or until squash is tender when pierced with a fork.
To serve, transfer squash to serving bowl, dust with the remaining teaspoon of cheese, and sprinkle with fresh thyme leaves.