Roasted Butternut Squash with Parmesan: 6 Simple, Savory Wins

Roasted Butternut Squash Parmesan is the cure for all those weeknight dinner ruts (we’ve all been there, staring in the fridge like, “What else can I do with this squash?”). You want something easy, healthy-ish, but also just… good. Like, not “settle for it” good, but “why didn’t I make this sooner” good. Trust me, you don’t need to be a chef to whip this up, and if you’ve never tried this combo before, you’re about to have a favorite new fall side. Oh, and if you ever wondered about the difference between kabocha and butternut, here’s a fun read on kabocha vs butternut right up your alley if you dig squash in general.

Why You’ll Love Roasted Butternut Squash Parmesan

Okay, let’s talk shop. Why is this dish a winner? First off, it smells like a five-star restaurant when it bakes. No joke. The mix of roasted butternut squash and Parmesan cheese is just ridiculously simple, but the flavor hits hard every time. There’s this cozy, nutty vibe when the Parmesan crisps up along the edges, and you get that slightly caramelized sweetness from the squash.

I mean, come on.
It’s also a real crowd-pleaser. Picky eaters? They magically disappear when this is on the table. You can make a batch for the week, serve it warm or even toss it into salads cold. Plus, it looks a whole lot fancier than the effort it actually takes.
This dish is a game-changer when you want your veggies to feel special. No need to drown them in heavy sauces. Seriously, roasted butternut squash parmesan proves simple things taste the best.

Ingredients You’ll Need

Here’s what you’ll want to grab next time you’re in the grocery store. The list is super basic so you probably have most of it already.

• 1 medium butternut squash (about 2 pounds), peeled, de-seeded, chopped into cubes
• 2 tablespoons olive oil (don’t be stingy)
• 3/4 teaspoon sea salt
• 1/2 teaspoon black pepper
• 3/4 cup freshly grated Parmesan cheese (pre-grated works in a pinch, but fresh is always king)
• Optional: a pinch of garlic powder, chopped fresh herbs like rosemary or thyme

Hey, if you need more squash tips, check out these garlic herb roasted vegetables for more meal inspo!

Step-by-Step Instructions

Getting this dish in the oven is mostly just about not overthinking it.
Start by cranking your oven up to 425°F (218°C). It needs to be hot for that perfect roast. If you want even browning, use a big baking sheet and spread the squash out flat.

Drizzle with olive oil, sprinkle salt, pepper, and maybe a little garlic powder, then toss it all together with your hands. (Yes, hands are less fancy, but honestly, it works best.)
Roast for about 20 minutes, then pull ‘em out. Scatter all your Parmesan cheese over the tops of the cubes. Stick it back in the oven another 8 to 12 minutes. Check for those golden, crispy bits.
That’s literally it.
Let it rest five minutes or so. The cheese firms up a tad it’s hard to wait, but so worth it.

Pro Tips & Sweet Variations

So here’s where you can get a little wild. First, don’t crowd your pan, or the squash gets soggy instead of crispy. (I learned that the hard way, yikes.)
If you feel like showing off, try adding a sprinkle of smoked paprika or cayenne. Boom. Spice-lovers rejoice.
Want it sweeter? A whisper of maple syrup or honey drizzled before the cheese makes it next-level. You can even mix in a handful of pecans or walnuts for crunch.
Herbs are optional but personally, I think a bit of chopped parsley on top looks real pretty.
If you’re short on time some folks even go for quick pan fried squash with Parmesan instead I mean, why not?

Perfect Pairings & Serving Ideas

Now, how do you serve this masterpiece without a fuss? Here are some easy-peasy ideas:

• Pile on a plate with roasted chicken or leftover turkey and call it dinner
• Toss cold leftovers into a green salad for lunch (seriously, it’s magic)
• Serve alongside anything hearty, like pork tenderloin or a veggie medley
• Use as a filling in wraps or breakfast burritos if you’re feeling brave

Storage & Make-Ahead Tips for Roasted Butternut Squash Parmesan

Real talk this dish stores like a champ. You can throw leftovers in an airtight container and keep it in the fridge for four days easy. Sometimes, it’s even better the next day, I swear.
If you’re planning ahead, you can peel and slice your squash the night before. Store it in the fridge, and you’re basically halfway there to dinner already.
Microwave to reheat, but the oven gets that crisp back, just saying. Freezing? Not my favorite the cheese gets funky for me but technically it’s possible if you’re in a pinch.

FAQs About Roasted Butternut Squash Parmesan

Nutrition Notes

Is roasted butternut squash parmesan actually healthy? Yes, butternut squash brings immune-loving vitamins A and C, plus fiber so you’ll feel full. It’s naturally sweet, so you don’t need much sugar. Parmesan piles on flavor and a bit of calcium, too.
Honestly, as comfort food goes, it’s a solid choice. You control the oil and cheese, so if you’re watching calories, use less. Or just eat less, but good luck. The craving is real!
Vegetarian-friendly, gluten-free, and pretty filling it checks a lot of boxes. Not bad for something that feels downright indulgent.

Ready To Make It? You’ll Thank Yourself

There you have it: an easy, tasty dish that honestly never gets old. Roasted butternut squash parmesan is perfect when you want effortless comfort on your plate. If you want more inspiration, try this Easy Roasted Butternut Squash Parmesan for another spin, or hop over to other cozy squash dishes for lazy nights. Go on, try it just once you won’t regret it, I promise.

For more tips and the scoop on squash ideas, you can check out what makes kabocha squash recipes vegan so darn good. Don’t be afraid to experiment with flavors; food is way more fun when you play with it.

Roasted Butternut Squash Parmesan

Ethan Walker

A simple yet flavorful side dish that combines roasted butternut squash with crispy Parmesan cheese, perfect for fall dinners.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 32 minutes mins

Total Time 42 minutes mins

Course Side Dish

Cuisine American, Vegetarian

Servings 4 servings

Calories 82 kcal

Ingredients

  

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Main Ingredients

• 1 medium butternut squash (about 2 pounds), peeled, de-seeded, chopped into cubes
• 2 tablespoons olive oil Don’t be stingy
• 3/4 teaspoon sea salt
• 1/2 teaspoon black pepper
• 3/4 cup freshly grated Parmesan cheese Fresh is always king, but pre-grated works in a pinch
• optional a pinch of garlic powder, chopped fresh herbs like rosemary or thyme Optional for added flavor

Instructions

 

Preparation

• Preheat your oven to 425°F (218°C).
• Spread the cubed butternut squash on a large baking sheet.
• Drizzle with olive oil, sprinkle with salt, pepper, and garlic powder (if using), then toss to combine.

Roasting

• Roast the squash for about 20 minutes.
• Remove from the oven and scatter the Parmesan cheese over the tops.
• Return to the oven and roast for another 8 to 12 minutes, until the cheese is golden and crispy.

Finishing

• Let the dish rest for about 5 minutes before serving.

Notes

To keep the squash from getting soggy, avoid crowding the pan. Try adding smoked paprika or cayenne for added spice, or drizzle some maple syrup or honey for sweetness. Store leftovers in an airtight container in the fridge for up to four days.

Nutrition

Serving: 1gCalories: 82kcalCarbohydrates: 15gProtein: 2gFat: 3gSaturated Fat: 1gSodium: 369mgFiber: 7gSugar: 2g

Keyword Comfort Food, Fall Recipes, Healthy Side Dish, Parmesan, Roasted Butternut Squash

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