Rosemary-Parmesan Butternut Squash
Diced and roasted butternut squash with fragrant rosemary and Parmesan. You’ll have a house smelling like rosemary and nutty squash in no time!
Yup! Its butternut squash season. Finally!
It’s one of the most common varieties of winter squash. Grown in the summer and harvested in the fall time. The exterior and flesh of the squash is tough and firm, so be careful when you’re dicing it. The firmness is similar to a sweet potato. It’s also packed with vitamin A and C, potassium, and fiber. 1 cup of squash has more potassium then a banana! It’s great for digestion, blood pressure, and, wait for it.. healthy skin and hair. We all can use some of those benefits! I know I can..
In this recipe, I include how to properly and safely prep the squash so all your fingers will be intact at the end and you’ll have a side dish ready to go!
Still looking for a seasonal or just any side dish? Try these:
Rosemary-Parmesan Butternut Squash
Ingredients
- 1 medium butternut squash
- 2 tbsp olive oil
- 1 tbsp fresh rosemary chopped
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 cup parmesan cheese grated
Instructions
To dice the butternut squash:
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Place the squash on its side and slice off both ends using a sharp knife. Use a peeler to remove the skin. Cut the neck of the squash off and remove the seeds and pulp. Slice it into rings and then into cubes.
To roast the squash:
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Preheat oven to 425 degrees F. Place prepped squash, olive oil, rosemary, salt, and prepper on a baking sheet. Toss to coat.
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Roast for 15 minutes. Toss squash and continue to roast for 5 more minutes. Sprinkle with parmesan cheese and roast for 3-5 more minutes until cheese is melted.
Have you made this Rosemary-Parmesan Butternut Squash? Tag @fettysfoodblog or #fettysfoodblog on Insta, I’d love to see your creation!
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