Pecan and Parmesan Roasted Butternut Squash

An easy and delicious recipe for roasted butternut squash topped with Parmesan cheese and toasted pecans.

Course Vegetables

Cuisine American

Keyword butternut squash, dinner, fall, Parmesan, pecan, vegetables

Prep Time 10

Cook Time 40

Total Time 50

Servings Servings

Calories 213kcal

Author Barb

Ingredients

6 cups butternut squash
3 cloves garlic minced
1 Pinch Salt
3 dashes black pepper
¼ cup parsley leaves loosely packed, chopped
4 tablespoons butter melted
⅓ cup Parmesan cheese grated
½ cup pecans toasted, chopped

Instructions

Preheat the oven to 400 degrees
In a large bowl, toss the squash with the garlic, salt, pepper, and parsley until well mixed.
Pour the melted butter over the mixture and toss gently.
Spread the mixture into a single layer on a rimmed baking sheet and roast for about 40 minutes or until just turning light brown and the flesh is tender and soft.
Turn off the heat, remove the squash mixture from the oven and top with both the Parmesan cheese and the toasted pecans. Return to the oven for 5 minutes until the cheese starts to melt.
Remove from the oven and serve immediately.

Notes

You could serve this straight from the baking sheet but I chose to scoop it into an oven safe bowl before topping with the pecans and Parmesan...prettier for serving at the table.

Nutrition