Roasted Butternut Squash with Parmesan, Lemon and Sage
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Turn leftovers into a tasty main dish: Cut squash into bite-size pieces and toss with hot cooked pasta. Add a little chicken broth to moisten and sprinkle with Parmesan and chopped fresh sage.
Servings Prep Time
6People 15Minutes
Cook Time
25Minutes
Servings Prep Time
6People 15Minutes
Cook Time
25Minutes
Roasted Butternut Squash with Parmesan, Lemon and Sage
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Turn leftovers into a tasty main dish: Cut squash into bite-size pieces and toss with hot cooked pasta. Add a little chicken broth to moisten and sprinkle with Parmesan and chopped fresh sage.
Servings Prep Time
6People 15Minutes
Cook Time
25Minutes
Servings Prep Time
6People 15Minutes
Cook Time
25Minutes
Ingredients
Servings: People
Units:
Instructions
  1. Preheat oven to 450°F. Line a large rimmed baking sheet with nonstick foil or regular foil coated with cooking spray.
  2. Cut neck of squash crosswise into 1.25-cm-thick (1/2-inch) slices. Cut bottom of squash lengthwise into 1.25-cm-thick (1/2-inch) wedges.
  3. Toss squash with oil on prepared pan; sprinkle with salt and pepper. Toss to coat; spread into an even layer.
  4. Roast 15 minutes; remove from oven, flip squash and sprinkle with garlic. Roast until tender and light golden in spots, 8-10 minutes more.
  5. Sprinkle squash with Parmesan; return to oven and roast until cheese is melted, 2 minutes. Arrange squash on a serving platter; sprinkle with sage and zest (and add fresh black pepper, if desired).
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