Roasted Butternut Squash with Onions, Bacon, and Parmesan
User Reviews
5
Roasted Butternut Squash with Onions, Bacon, and Parmesan
Description
This recipe features peeled, cubed butternut squash and red onion wedges coated in olive oil, kosher salt, and freshly ground black pepper. After roasting for 20 minutes, chopped center-cut bacon and freshly grated Parmesan cheese are added and tossed with the vegetables. The mixture returns to the oven for another 20 minutes, allowing the squash to soften fully and the bacon to crisp slightly while the Parmesan melts into the vegetables.
The result is a beautifully roasted side dish with tender, caramelized squash and onions carrying rich, smoky bacon flavors and the nutty saltiness of Parmesan. Fresh Italian parsley garnished on top adds a touch of herbal brightness and color to the warm, savory dish.
This side pairs well with a variety of main courses, especially fall and winter meals where butternut squash is in season. Cooking twice with added ingredients midway ensures balanced cooking and flavor development.
Ingredients
- olive oil spray form
- 20 ounces butternut squash peeled and cubed
- 1 red onion cut into 1-inch wedges, small
- 1 ½ tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- black pepper freshly ground
- 2 lices Bacon chopped, center-cut
- ¼ cup Parmesan Cheese freshly grated
- Italian parsley for garnish, chopped
Instructions
- Preheat oven to 400 degrees F. Spray a large sheet pan with oil.
- In a large bowl, add the squash, onion, oil, salt and pepper, to taste. Toss to evenly coat.
- Spread in an even layer on prepared sheet pan. Roast for 20 minutes.
- Remove sheet pan from the oven and add the bacon and 2 tablespoons of the Parmesan. With a spatula, toss the veggies and mix in the bacon and Parmesan.
- Put sheet pan back in the oven and cook an additional 20 minutes.
- Sprinkle with remaining Parmesan and garnish with parsley.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Serving | 3/4 cup | |
| Calories | 158kcal | 8% |
| Carbohydrates | 19g | 6% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 7mg | 2% |
| Sodium | 460mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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