Open Arms of Minnesota

Weekly Recipe #147: Roasted Butternut Squash with Garlic and Parmesan

By Nicole Beyer, University of Minnesota Medical Center, Fairview Dietetic Intern

I haven’t always been one with a taste for butternut squash; the texture took some getting used to and the flavor wasn’t exactly what I had expected. I’ve continued to try butternut squash many times over the years because it seems like the perfect comfort food for those crisp fall days. After awhile, I have developed a taste for the sweet, nutty flavor of butternut squash. While it’s good on its own, I have found that a little seasoning makes it that much better.

A variety of seasonings and cheeses taste excellent on butternut squash; it just takes a little experimentation! You might want to try cayenne pepper, paprika, cumin, cinnamon, black pepper, thyme, feta cheese, goat cheese, or blue cheese. You might even want to top the butternut squash with pecans or walnuts.

Butternut squash is a heart healthy power food. It is low in fat, and provides ample amounts of potassium, folate, vitamin A, vitamin C, and vitamin B6. It is also high in fiber, which helps keep you feeling full.

Roasted Butternut Squash with Garlic and Parmesan

Photo Credit - Nikki Tysoe/Flickr
Photo Credit – Nikki Tysoe/Flickr
Adapted from: www.allrecipes.com

(Servings: 4)
Ingredients:

  • 1 Butternut Squash – peeled, seeded, and cut into 1 inch cubes
  • 2 tbsp. Olive Oil
  • 2 cloves Garlic – minced
  • 1/3 cup Parmesan Cheese – grated
  • Salt and Black Pepper to taste

Instructions:

  1. Preheat the oven to 400ºF.
  2. Place the cubed butternut squash in a large bowl.
  3. In a small bowl, combine the olive oil, garlic, parmesan cheese, salt, and pepper.
  4. Drizzle the olive oil mixture over the butternut squash and mix with a large spoon to make sure all pieces are covered.
  5. Cover a baking sheet with parchment paper.
  6. Spread the butternut squash evenly onto the baking sheet.
  7. Bake for 20-25 minutes or until the squash is lightly brown and tender.

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