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Rosemary- Parmesan Butternut Squash
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Rosemary-Parmesan Butternut Squash
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
Servings: 4
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:

  1. 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:

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

  2. 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.