Garlic Parmesan Roasted Butternut Squash
A cozy, nutrient-packed side dish that turns humble squash into golden, cheesy perfection. Roasted with garlic, olive oil, and topped with Parmesan and thyme.
Ingredients
- 1 medium butternut squash peeled and cubed
- 2 tablespoons olive oil or butter
- salt and pepper to taste
- 1 teaspoon garlic powder or use fresh minced garlic
- ½ cup Parmesan cheese grated
- 1 tablespoon fresh thyme optional but recommended
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, toss cubed squash with olive oil, salt, pepper, and garlic powder until evenly coated.
- Spread the squash on a baking sheet in a single layer to ensure even roasting.
- Roast for 25–30 minutes, flipping halfway through for even caramelization.
- Sprinkle with Parmesan and fresh thyme during the last 5 minutes of roasting.
- Serve hot and enjoy the cheesy, garlicky goodness.
Notes
Store leftovers in the fridge for up to 3 days. Reheat in the oven or toaster oven for best texture. You can use acorn or kabocha squash instead of butternut. For a vegan version, skip the Parmesan or use nutritional yeast. Add maple syrup or chili flakes for a sweet or spicy twist.
Nutrition
Calories: 180kcalCarbohydrates: 22gProtein: 5gFat: 9gSaturated Fat: 2.5gCholesterol: 5mgSodium: 300mgPotassium: 500mgFiber: 4gSugar: 4gVitamin A: 12000IUVitamin C: 25mgCalcium: 120mgIron: 1mg
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