Cooktop Cove: How to make garlic Parmesan roasted butternut squash
By Lindsay Mattison
Say no more – sweet, tender roasted butternut squash swimming in a cheesy, garlicky butter sauce? Yes, yes and more yes! This recipe packs in so much more comfort than you would expect of the ingredient stereotypically reserved for soup. The edges of the chopped squash become slightly charred when roasting, and the sauce is reminiscent of a pizza restaurant's garlic dipping sauce.
If you can't find butternut squash, substitute any winter squash. Butternut is the easiest to work with because it has very few seeds and the long neck makes it easy to peel. Delicata squash, if you can find it, doesn't need to be peeled (just seeded). Or, look for acorn and kabocha squashes, which are widely available and easy to work with.
Garlic parmesan roasted butternut squash
4
10 minutes
45 minutes
55 minutes
One 2-pound butternut squash, peeled, seeded and diced
3 cloves garlic, minced
3 tablespoons butter, melted
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
4 sprigs thyme
1/2 cup grated Parmesan cheese
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
In a large bowl, combine the diced squash with the garlic, butter, salt, pepper and thyme sprigs. Toss until the squash is well coated.
Transfer the squash to the prepared baking sheet and spread the squash until it's in a single layer.
Roast for 40 minutes, until the squash is fork tender.
Sprinkle the Parmesan cheese on top of the squash and turn the broiler on high.
Broil until the cheese is melted and slightly browned, about 5 minutes.