Crispy Parmesan-Roasted Butternut Squash
Though roasted root vegetables are widely enjoyed in the fall, this roasted vegetable side dish is a delicious option any time of year. Toss in some risotto to turn this side dish recipe into a full meal.
Nonstick cooking spray
1 1.5-1.75 pound butternut squash, peeled, seeded, and cut into 3/4-inch pieces*
2 tablespoons olive oil
½ teaspoon kosher salt
⅛ teaspoon black pepper
⅓ cup grated Parmesan cheese
¼ teaspoon dried thyme, sage, or basil, crushed
Step 1 Preheat oven to 425°F. Coat a 15x10-inch baking pan with cooking spray. Place squash in prepared pan. Drizzle with oil and sprinkle with salt and pepper; toss to coat.
Step 2 Roast 15 minutes. Stir squash; roast 5 minutes more. Stir in cheese and thyme. Roast 5 minutes or until squash is tender.
To save time, use packages of pre-cut fresh butternut squash.
154 calories; fat 9g; cholesterol 6mg; saturated fat 2g; carbohydrates 18g; mono fat 6g; poly fat 1g; insoluble fiber 3g; sugars 3g; protein 3g; vitamin a 14497.6IU; vitamin c 25.5mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.6mg; vitamin b6 0.2mg; folate 33.2mcg; vitamin b12 0.1mcg; sodium 267mg; potassium 517mg; calcium 128mg; iron 1.2mg.