Roasted Butternut Squash with Parmesan, Lemon and Sage
Prep time: 17 min
Cook time: 27 min
Turn leftovers into a tasty main dish: Cut squash into bitesize pieces and toss with hot cooked pasta. Add a little chicken broth to moisten and sprinkle with Parmesan and chopped fresh sage.
2 spray(s) cooking spray
1 medium uncooked butternut squash, peeled, halved lengthwise, seeded (2 1/2 lbs)
1 Tbsp extra virgin olive oil
1/2 tsp kosher salt
1/4 tsp black pepper, coarsely ground
1 clove(s) (medium) garlic clove(s), chopped
3 Tbsp grated Parmesan cheese, freshly grated (preferably Parmigiano Reggiano)
1 tsp fresh sage, minced
Preheat oven to 230°C (450°F). Line a large rimmed baking sheet with nonstick foil or regular foil coated with cooking spray, or just coat pan with cooking spray.
Cut neck of squash crosswise into 1.25-cm (1/2-inch) thick slices. Cut bottom of squash lengthwise into 1.25-cm (1/2-inch) wedges.
Toss squash with oil on prepared pan; sprinkle with salt and pepper. Toss to coat; spread into an even layer.
Roast 15 minutes; remove from oven, flip squash and sprinkle with garlic. Roast until tender and light golden in spots, 8-10 minutes more.
Sprinkle squash with Parmesan; return to oven and roast until cheese is melted, 2 minutes. Arrange squash on a serving platter; sprinkle with sage and zest (and add fresh black pepper, if desired).
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