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


Ingredient Checklist


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.

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


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

Nutrition Facts

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

Reviews (1)

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