This recipe is everything you want a side dish to be: It's delicious, it's easy, and it doesn't take a whole ton of time. There also aren't a lot of steps, so all you have to do is get everything together and then get on with making the rest of dinner while it bakes up beautifully in the oven. When it's done, you have a dish that's simple but definitely not plain.
The half-moons of butternut squash are just one of the things that make this dish so beautiful. The salty Parmesan cheese dusted over the top is also very pretty, but also plays perfectly off the sweetness of the squash. The fresh parsley added at the very end teams up with the onions to provide a nice earthy flavor throughout. Don't be surprised when you find yourself reaching for seconds or even thirds.
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Cooktop Cove
Baked Butternut Squash Parmesan Casserole
4 to 6
10 minutes
45 minutes
55 minutes
1 butternut squash, peeled and seeded and sliced into 1/2-inch slices
1 1/2 tablespoons olive oil
1 onion, sliced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup chicken broth
1/4 cup Parmesan cheese
1/4 cup fresh parsley, chopped finely
Heat oven to 375 Fahrenheit and grease a square or oval baking dish.
Place the squash, onions, salt and pepper in a large bowl. Add olive oil and toss everything together.
Put the squash into the baking dish side by side, overlapping the mixture slightly.
Pour the chicken broth over the top, and cover with foil.
Place in the oven and bake for about 30 minutes, until the butternut squash just starts to become soft.
Remove from the oven and remove the foil. Sprinkle the Parmesan cheese evenly over the top.
Place the casserole back into the oven and cook for another 15 to 20 minutes, until the squash is very tender and the cheese is melted and just starting to brown.
Remove from the oven, sprinkle with fresh chopped parsley, and serve.
