Roasted Butternut Squash
Recipe type: Side Dish
  • 2 lbs butternut squash cubes (shortcut – buy pre-cubed)
  • 2 TBSP oilve oil
  • ¼ cup shredded Parmesan Cheese (or white cheese blend)
  • 1 tsp salt
  • 0.5 tsp pepper
  • 2 garlic cloves minced and 2 Tbsp parsley chopped (both optional)
  1. Preheat oven to 400F.
  2. Put all ingredients into a large resealable plastic bag and combine (you can also mix in a bowl).
  3. Spread evenly on a single layer on a shallow baking dish. I've found that lining a cookie tray with parchment paper works really well. The cubes pop right off. Whatever you do, don't put them directly on the cookie tray – trust me it will never be the same.
  4. Cook for 40-50 minutes. The edges should be carmelized and golden. You can flip one of the cubes over to check the bottom, but otherwise leave them alone.
Based on <a href="">Garlicky Baked Butternut Sqush</a>
Recipe by Talking in ALL CAPS at