Kitchen notes · a little help before you start
Parmesan Roasted Butternut Squash
Parmesan Roasted Butternut Squash is made with butternut squash, Parmesan cheese, and dried rosemary or thyme.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Original yield
- Serves 8
- Ingredients
- 6 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Sides
- Cuisine
- American
- Preparation & total time
- Prep: 16–30 minutes · Total: 31–60 minutes
A few quick notes
1. Remember the turn or stir
Turn or stir the food at the point specified in the method.
2. Preheat as directed
Have the oven at the specified temperature for its cooking step.
3. Match the cuts in the method
Use the chopping, slicing or cutting preparation specified.
Get to know the ingredients
butternut squash
In the method: Peel, seed, and cut the butternut squash into 1/2"-3/4" cubes. (Try to get them all about the same size so the squash cooks evenly.) Place on prepared baking sheet and toss with remaining ingredients.
grated Parmesan cheese
In the method: Preheat the oven to 425 degrees F.
dried rosemary or thyme
In the method: Preheat the oven to 425 degrees F.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 1 (3 pound) butternut squashIngredient note
Source: 3 tablespoons olive oilIngredient note
Source: 1/2 cup grated Parmesan cheeseIngredient note
Source: 1/2 teaspoon dried rosemary or thymeIngredient note
Source seasoning: salt and pepper to tasteIngredient note
Source seasoning: salt and pepper to taste
How to make it
0 of 3 steps completeMake room for Parmesan Roasted Butternut Squash
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Bake for 25 minutes stirring half way through cooking.
A few questions you might have
What should I prepare first?
Set out the oven and baking sheet. Start with this step: Preheat the oven to 425 degrees F.
Which preparation step should I plan for?
Turn or stir the food at the point specified in the method.
What happens at the end?
Bake for 25 minutes stirring half way through cooking.
How do I plan the ingredient amounts?
This version serves 8. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Additional recipe notes
HOW TO PEEL & CUT BUTTERNUT SQUASH - The best way to peel it is with a sharp vegetable peeler. I just hold it on a cutting board and use the vegetable peeler to remove all the peeling. Once you have it peeled it’s time to cut it into cubes. I like to cut the long neck off from the round bottom. Then cut the neck into disks or in half then cut into strips and then into cubes. Cut the round bottom in half an scoop out the seeds. Cut into strips then into cubes. Now it’s ready to be used in any recipe calling for cubed butternut squash. Feel free to use pre-cut fresh butternut squash from the store to save on time.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: julieseatsandtreats.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.