Roasted Butternut Squash with Parmesan, Lemon and Sage

Published February 8, 2016

4 SmartPoints

Prep time: 17 min

Cook time: 27 min

Serves: 6

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


  1. 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.

  2. 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.

  3. Toss squash with oil on prepared pan; sprinkle with salt and pepper. Toss to coat; spread into an even layer.

  4. Roast 15 minutes; remove from oven, flip squash and sprinkle with garlic. Roast until tender and light golden in spots, 8-10 minutes more.

  5. 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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