Roasted Butternut Squash Parmesan

Easy Roasted Butternut Squash with Parmesan and Garlic. Simple and always delicious, this is one of the best roasted butternut squash recipes!

Prep Time

10 mins

Cook Time

10 mins

Total Time

30 mins

Servings: 6 servings

Calories: 225 kcal

Course: Side Dish

Cuisine: American

1 medium butternut squash about 2 1/2 to 3 pounds, peeled and cut into 1/2-inch dice
2 tablespoons extra-virgin olive oil
4 cloves garlic minced (about 1 1/2 tablespoons)
1 teaspoon kosher salt
½ teaspoon Italian seasoning
¼ teaspoon ground black pepper
1 cup finely shredded Parmesan cheese about 4 ounces, divided
1 tablespoon chopped fresh thyme

Cup of Yum

Place a rack in the center of your oven and preheat to 400 degrees F. Line a large rimmed baking sheet with parchment paper.
In a large bowl, stir together the squash, olive oil, garlic, salt, Italian seasoning, pepper, and half of the Parmesan cheese. Spread into a single layer on the prepared baking sheet. Roast in the oven for 10 minutes.
Remove the pan from the oven and carefully toss the squash. Spread back into an even layer, sprinkle with the remaining Parmesan, then return to the oven and continue cooking until the squash is tender and the Parmesan is golden, about 10 additional minutes. Transfer to a bowl (or serve it right off the baking sheet). Sprinkle the thyme over the top. Enjoy hot.

Make-ahead tip: Squash can be cubed and stored (uncooked) in the refrigerator 1 day ahead.
Store leftovers in the refrigerator for up to 4 days. Reheat gently in the microwave, a nonstick skillet, or in the oven.

Serving 1of 6 Calories 225kcal (11%) Carbohydrates 30g (10%) Protein 8g (16%) Fat 10g (15%) Saturated Fat 4g (20%) Fiber 5g (20%) Sugar 5g (10%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

% Daily Value*

* Percent Daily Values are based on a 2,000 calorie diet.

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