New favorite side dish!
Sure, a butternut squash is good with a little salt and pepper but add some garlic, sage and parmesan and wow! I’ve made this a few times already. I pick up a clamshell of prepared butternut squash almost weekly. I think the extra few bucks is worth a potential finger loss in the kitchen. Those things are hard to slice!
I’ve roasted the butternut squash both in the oven and Actifry. I prefer the Actifry just because I can set it and walk away!
I can’t even imagine having squash without parmesan cheese now and wonder why I ate it plain for so long!
Roasted Butternut Squash with sage and Parmesan
Prep time
Cook time
Total time
Author: Friday is Cake Night
Serves: 4 servings
Ingredients
- 1 butternut squash peeled and diced into small chunks (or a package already done)
- 1-2 tbsp. olive oil
- 1 garlic clove, minced or grated
- ½ tsp salt
- ¼ tsp pepper
- 1 tsp dried sage
- ¼ cup freshly grated parmesan cheese
Instructions
- Preheat the oven to 450
- In a large bowl add the prepared squash. Toss with olive oil, minced garlic, salt, pepper and sage.
- Roast in the oven for 30-40 minutes until golden brown and softened. Turning the squash half way through cooking time. Check the salt and adjust if necessary.
- Serve the roasted squash with parmesan cheese sprinkled evenly over top.
Notes
Alternatively you can use an Actifry to roast the squash and avoid any flipping or turning. My Actifry takes 25 minutes.
[…] with a classic Roasted Butternut Squash sprinkled with a little sage and parmesan from Angie at Friday is Cake Night. Don’t be afraid to experiment with your own spice […]