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Roasted Butternut Squash Recipe
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3
Reviews
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By:
Amber Adams
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Roasted Butternut Squash Recipe seasons butternut squash with garlic, sage, olive oil, salt, pepper and Parmesan cheese in creating this very tasty butternut squash recipe.
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INGREDIENTS
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1 1/2 lb. Butternut Squash
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1 medium onion, thinly sliced
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1 clove garlic, minced
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1/2 tsp. sage, ground
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3 Tbl. olive oil
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Kosher salt, to taste
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Ground black pepper, to taste
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1/2 cup Parmesan cheese
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DIRECTIONS
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1:
Peel the squash. A vegetable peeler does well. Cut about a 1/2 inch off both ends of the squash to remove the stem and blossom end. Cut the squash in half lengthwise. Scoop out the seeds with a spoon and discard the seeds.
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2:
Cut the squash in long strips as much as possible and then cut strips crosswise creating 1 inch cubes as much as possible. Place the squash into a large bowl. Heat oven to 450°F.
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3:
Combine the other ingredients, the onion, garlic, sage, olive oil, salt, pepper and Parmesan cheese in a bowl and stir to mix well. Pour this mixture over the squash and stir all to mix well and coat the squash with the mixture.
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4:
Place the squash onto a large baking sheet with space between cubes of squash. Place on middle rack of oven and bake for 13 - 15 minutes. Remove from oven and turn on oven broiler. Place squash on top rack of oven about 5 - 6 inches from broiler and broil for 2 - 3 minutes. Remove from oven, serve and enjoy!!
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