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Parmesan-Roasted Butternut SquashParmesan-Roasted Butternut Squash

Parmesan-Roasted Butternut Squash

This Parmesan-Roasted Butternut Squash is a warm, comforting side dish with tender, caramelized pieces and a delicious balance of sweet and savory flavors. Finished with a touch of nuttiness, fragrant herbs, and shaved cheese, it's a flavorful addition to holiday meals or any cozy family dinner.
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Recipe - Lindale #3
Parmesan-Roasted Butternut Squash
Parmesan-Roasted Butternut Squash
Prep Time25 Minutes
Servings4
Cook Time35 Minutes
Ingredients
1 large butternut squash, peeled, seeds removed and cut into 1/2-inch cubes
3 Tbs extra virgin olive oil
1 tsp kosher salt
1 tsp black pepper
3 Tbs unsalted butter, room temperature
1 Tbs Nate’s® 100% Pure Raw & Unfiltered Honey
1/2 cup pecans, chopped
2 Tbs fresh rosemary, chopped
1 Tbs fresh sage, finely chopped
1/2 cup parmesan cheese, shaved
Directions
  1. Preheat the oven to 375° F. Place the butternut squash in an even layer on a sheet pan. Drizzle with olive oil. Season with salt and pepper. Toss to coat.
  2. In a bowl, combine the butter, honey, pecans, rosemary and sage. Stir to combine, and set aside.
  3. Roast the squash for 20 minutes. Remove from the oven. Add the butter mixture. Toss to coat. Return to the oven. Roast for 10 to 15 more minutes, or until the squash is tender.
  4. Remove from the oven. Transfer to a serving dish. Top with shaved parmesan cheese.
Nutritional Information

Per Serving: Calories: 330, Fat: 24 g (7 g Saturated Fat), Cholesterol: 25 mg, Sodium: 580 mg, Carbohydrates: 30 g, Fiber: 5 g, Protein: 5 g.

25 minutes
Prep Time
35 minutes
Cook Time
4
Servings

Directions

  1. Preheat the oven to 375° F. Place the butternut squash in an even layer on a sheet pan. Drizzle with olive oil. Season with salt and pepper. Toss to coat.
  2. In a bowl, combine the butter, honey, pecans, rosemary and sage. Stir to combine, and set aside.
  3. Roast the squash for 20 minutes. Remove from the oven. Add the butter mixture. Toss to coat. Return to the oven. Roast for 10 to 15 more minutes, or until the squash is tender.
  4. Remove from the oven. Transfer to a serving dish. Top with shaved parmesan cheese.