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

Roasted butternut squash with Parmesan, lemon, and sage

Total Time
44 min
17 min
27 min
This is one of our favorite dishes to make to celebrate the best of fall. Wedges of butternut squash are roasted until tender, then sprinkled with Parmesan cheese and roasted some more to let the cheese melt. Top it off with some fresh sage and lemon zest for color, texture, and brightness. You won't be able to find an easier-to-make or more impressive-looking side dish; you may find yourself making it all year round. You can also turn any leftovers into a tasty main dish: Cut the squash into bite-size pieces and toss with hot cooked pasta. Add a little chicken broth to moisten and then sprinkle with Parmesan and chopped fresh sage.


Cooking spray

2 spray(s)

Raw 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


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