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.