Roasted Butternut Squash with Parmesan, Lemon and Sage
- Total Time
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 spray2 spray(s)
uncooked butternut squash1 medium, peeled, halved lengthwise, seeded (2 1/2 lbs)
extra virgin olive oil1 Tbsp
kosher salt½ tsp
black pepper¼ tsp, coarsely ground
garlic clove(s)1 medium clove(s), chopped
grated Parmesan cheese3 Tbsp, freshly grated (preferably Parmigiano Reggiano)
fresh sage1 tsp, minced
lemon zest½ tsp, finely grated
- 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.
- Cut neck of squash crosswise into 1/2-inch-thick slices. Cut bottom of squash lengthwise into 1/2-inch-thick 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).
- Serving size: about 3/4 c