• 17 Ratings

Salt, pepper, parmesan, and your choice of spice lend butternut squash a boost of flavor in this simple side dish.

Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary

prep:
20 mins
roast:
25 mins at 425°
Servings:
4
Yield:
about 2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F. Coat a 15x10-inch baking pan with cooking spray. Place squash in prepared pan. Drizzle with oil and sprinkle with salt and pepper; toss to coat.

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Instructions Checklist
  • Roast 15 minutes. Stir squash; roast 5 minutes more. Stir in cheese and thyme. Roast 5 minutes or until squash is tender.

*Tip

To save time, use packages of pre-cut fresh butternut squash.

Nutrition Facts

154 calories; total fat 9g; saturated fat 2g; polyunsaturated fat 1g; monounsaturated fat 6g; cholesterol 6mg; sodium 267mg; potassium 517mg; carbohydrates 18g; fiber 3g; sugar 3g; protein 3g; trans fatty acid 0g; vitamin a 14498IU; vitamin c 26mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 2mg; vitamin b6 0mg; folate 33mcg; vitamin b12 0mcg; calcium 128mg; iron 1mg.
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Reviews

17 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2
Rating: Unrated
11/12/2016
So easy and delicious!  I used Penzey's Pasta Sprinkle in place of the dried herbs suggested.  Will definitely make again.
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