Roasted butternut squash with parmesan, lemon and sage
1
Points®
Total time: 44 min • Prep: 17 min • Cook: 27 min • Serves: 6 • Difficulty: Easy
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.
Ingredients
Cooking spray
2 spray(s)
Butternut squash
2½ pound(s)
Extra virgin olive oil
1 tbsp(s)
Kosher salt
½ tsp(s)
Black pepper
¼ tsp(s)
Garlic
1 clove(s), large
Grated Parmesan cheese
3 tbsp(s)
Fresh sage
1 tsp(s)
Lemon zest
½ tsp(s)
Instructions
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).
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.