Roasted Butternut Squash with Parmesan, Lemon and Sage

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)

uncooked butternut squash

1 medium, peeled, halved lengthwise, seeded (2 1/2 lbs)

extra virgin olive oil

1 Tbsp

kosher salt

½ tsp

black pepper

¼ tsp, coarsely ground

garlic clove(s)

1 medium clove(s), chopped

grated Parmesan cheese

3 Tbsp, freshly grated (preferably Parmigiano Reggiano)

fresh sage

1 tsp, minced

lemon zest

½ tsp, finely grated


  1. Preheat oven to 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 1/2-inch-thick slices. Cut bottom of squash lengthwise into 1/2-inch-thick 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 3/4 c

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