Photo of Roasted butternut squash with parmesan, lemon and sage by WW

Roasted butternut squash with parmesan, lemon and sage

Points® value
Total Time
44 min
17 min
27 min
Turn leftovers into a tasty main dish: Cut squash into bite-size pieces and toss with hot cooked pasta. Add a little chicken broth to moisten and sprinkle with Parmesan and chopped fresh sage.


Cooking spray

2 spray(s)

Butternut squash

2½ pound(s), 1 medium, peeled, halved lengthwise, seeded

Extra virgin olive oil

1 tbsp(s), (15 ml)

Kosher salt

½ tsp(s), (2 ml)

Black pepper

¼ tsp(s), (1 ml) coarsely ground


1 clove(s), large, chopped

Grated Parmesan cheese

3 tbsp(s), (45 ml) (preferably Parmigiano Reggiano)

Fresh sage

1 tsp(s), (5 ml) minced

Lemon zest

½ tsp(s), (2 ml) finely grated


  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-thick (1/2-inch) slices. Cut bottom of squash lengthwise into 1.25-cm-thick (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).
  6. Serving size: about 175 ml (3/4 cup).