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:
- 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:
- Preheat oven to 425 degrees F. Place prepped squash, olive oil, rosemary, salt, and prepper on a baking sheet. Toss to coat.
- 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.