This Easy Roasted Butternut Squash with Garlic Butter Parmesan is a simple yet incredibly flavorful side dish that’s perfect for any occasion! Tender rounds of butternut squash are roasted until caramelized and sweet, then infused with the savory goodness of garlic butter, Parmesan cheese, and Italian herbs. I absolutely love roasting butternut squash – it brings out its natural sweetness beautifully, and this recipe takes it to the next level. While often enjoyed in the fall and winter, butternut squash stores well, making this Roasted Butternut Squash dish accessible and delicious year-round!
Why You’ll Love This Roasted Butternut Squash
- Simple and Flavorful: Uses basic ingredients to create a side dish bursting with savory, slightly sweet, and cheesy flavor.
- Easy to Make: Requires minimal prep work and straightforward roasting instructions.
- Tender and Caramelized: Roasting brings out the best texture and flavor in butternut squash.
- Versatile Side Dish: Pairs perfectly with chicken, pork, beef, or even as part of a vegetarian meal.
- Crowd-Pleasing: A delicious and comforting side dish that everyone enjoys.
Ingredients for Roasted Butternut Squash
Here’s what you’ll need to make this flavorful roasted vegetable dish. The full list with measurements is in the recipe card below.
Main Ingredients
- Large butternut squash (specifically the neck portion) (Vegetable)
- Extra-virgin olive oil (Oil)
- Unsalted butter, melted (Fat)
- Fresh sage sprig (Herb)
- Garlic cloves, crushed (Aromatic)
- Freshly grated Parmesan cheese (Dairy)
- Fresh lemon juice (Acid)
Seasoning
- Italian seasoning (Spice Blend)
- Coarse salt (Seasoning)
- Freshly ground black pepper (Spice)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love this Roasted Butternut Squash recipe as is, but here are a few delicious variations:
- Different Squash: Try this method with acorn squash or delicata squash (adjust roasting time as needed).
- Add Nuts: Sprinkle some toasted pecans or walnuts over the squash during the last 10 minutes of roasting.
- Make it Spicy: Add a pinch of red pepper flakes along with the other seasonings.
- Different Herbs: Use fresh rosemary or thyme instead of or in addition to sage.
- Maple Glaze: Drizzle with a touch of maple syrup along with the lemon juice at the end for a sweeter finish.
How to Make Roasted Butternut Squash with Garlic Butter Parmesan
Let me show you how easy it is to make this delicious Roasted Butternut Squash:
Prep Squash and Oven
- First, I preheat my oven to 425ºF (210ºC) for 15-20 minutes. A hot oven helps with caramelization!
- I cut the neck off of the butternut squash (saving the base for another use, like soup!).
- I cut the stem from the end and peel the squash neck.
- Then, I cut the squash neck into eight slices crosswise, about ½ inch thick each.
Season and Arrange
- I transfer the butternut squash rounds to a lightly oiled baking pan or sheet.
- I arrange the crushed garlic cloves and the fresh sage sprig around the butternut squash slices on the pan.
- In a small bowl, I combine the olive oil and melted butter together.
- I drizzle this mixture over the butternut squash slices.
- Finally, I sprinkle each round evenly with the grated Parmesan cheese, Italian seasoning, and a pinch of salt and black pepper.
Roast
- I roast the garlic butter parmesan butternut squash in the preheated oven for 25 – 30 minutes, depending on the thickness of my butternut slices. I look for them to be tender when pierced with a fork and golden brown on the edges.
Finish and Serve
- I remove the pan from the oven.
- I drizzle the baked butternut squash slices with fresh lemon juice.
- Then, I transfer them to a serving platter along with the roasted garlic cloves and sage sprig (if desired for presentation).
- I sprinkle with more coarse salt and fresh cracked pepper if I like.
- Serve this amazing roasted butternut squash immediately.
Tips and Tricks for the BEST Roasted Squash
Here are my secrets for making this Roasted Butternut Squash truly exceptional:
- Use the Neck: The neck of the butternut squash is less fibrous and easier to cut into uniform rounds compared to the bulbous end.
- Don’t Overcrowd the Pan: Arrange the squash slices in a single layer on the baking sheet to ensure they roast evenly and get nicely caramelized.
- High Heat: Roasting at 425°F (210°C) helps achieve that desirable caramelization and tender texture.
- Freshly Grated Parmesan: Melts better and tastes superior to pre-shredded Parmesan.
- Don’t Skip the Lemon: The final drizzle of lemon juice brightens up the flavors beautifully.
How to Serve
This Roasted Butternut Squash with Garlic Butter Parmesan is a perfect side dish for:
- Holiday Meals: A fantastic addition to Thanksgiving or Christmas dinner.
- Roasted Chicken or Turkey: Complements poultry beautifully.
- Pork Dishes: Delicious alongside pork loin or pork chops.
- Steak: A flavorful vegetable side for steak night.
- Vegetarian Main: Serve alongside quinoa or lentils for a satisfying vegetarian meal.
Serve warm.
Make Ahead and Storage
You can cut the butternut squash ahead of time and store it in the refrigerator. Leftover roasted butternut squash can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave.
FAQs about Roasted Butternut Squash
- Can I use a different type of winter squash?
- Yes, acorn squash or delicata squash (no need to peel delicata!) would also work well, though roasting times might vary slightly.
- Can I make this vegan?
- Absolutely! Substitute the butter with additional olive oil or a vegan butter alternative, and use vegan Parmesan cheese or nutritional yeast instead of dairy Parmesan.
- What if I don’t have fresh sage?
- You can use dried sage (use about ½ teaspoon) or substitute with fresh rosemary or thyme.
Enjoy this flavorful, easy, and comforting Roasted Butternut Squash with Garlic Butter Parmesan! It’s a perfect side dish for almost any meal.
Print
Easy Roasted Butternut Squash with Garlic Butter Parmesan
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 3-4 1x
- Category: Appetizer
- Cuisine: American, Italian-Inspired
Description
This Roasted Butternut Squash features tender rounds cut from the squash neck, roasted with garlic and sage, then drizzled with a flavorful garlic butter and sprinkled with Parmesan cheese. It’s a simple, elegant, and delicious side dish.
Ingredients
Scale
- 1 large butternut squash (specifically the neck portion, see notes)
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter, melted
- 1 fresh sage sprig
- 1 teaspoon Italian seasoning
- 4 cloves garlic, crushed
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon coarse salt (like sea salt or kosher salt), or to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 425°F (210°C). Line a rimmed baking sheet with parchment paper or lightly oil it/coat with nonstick spray.
- Prepare Butternut Squash:
- Cut the long, cylindrical neck off the butternut squash (reserve the bulbous base for another use).
- Cut the stem end off the neck. Peel the squash neck using a vegetable peeler.
- Cut the peeled squash neck crosswise into eight slices, each about 1/2 inch thick.
- Prepare Garlic Butter Oil: In a small bowl, combine the olive oil and melted butter.
- Arrange Squash: Place the butternut squash rounds on the prepared baking sheet. Arrange the crushed garlic cloves and the fresh sage sprig around the squash slices.
- Season Squash: Drizzle the olive oil and butter mixture evenly over the butternut squash rounds. Sprinkle each round evenly with the grated Parmesan cheese, Italian seasoning, coarse salt, and freshly ground black pepper.
- Roast: Roast in the preheated oven for 25-30 minutes, or until the squash is tender when pierced with a fork and golden brown on the edges. Cooking time may vary depending on the thickness of your squash slices.
- Finish and Serve: Remove the baking sheet from the oven. Drizzle the fresh lemon juice over the roasted butternut squash slices. Transfer the squash rounds (along with the roasted garlic and sage, if desired) to a serving platter. Sprinkle with a little more coarse salt and fresh cracked pepper, if you like. Serve immediately.
Notes
- Butternut Squash: This recipe specifically uses the long, straight neck of the butternut squash for uniform rounds. Save the bulbous base (where the seeds are) for soups, purees, or other recipes.
- Garlic: Crushing the garlic cloves releases their flavor into the oil as they roast alongside the squash.
- Sage: Fresh sage complements the squash beautifully. You can substitute other herbs like rosemary or thyme.
- Parmesan: Use freshly grated Parmesan for the best flavor and texture.
- Doneness: The squash should be easily pierced with a fork but not mushy.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.