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Crispy Parmesan-Roasted Butternut Squash


Salt, pepper, parmesan, and your choice of spice lend butternut squash a boost of flavor in this simple side dish.

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Rate this recipe 4.5/5 (6 Votes)


  • Nonstick cooking spray
  • 1 1/2 pound butternut squash, peeled, seeded, and cut into 3/4-inch pieces*
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1/3 cup grated Parmesan cheese
  • 1/4 teaspoon dried thyme, sage, or basil, crushed (1/4 tsp Penzey's Pasta Sprinkle)


Servings 5
Preparation time 10mins
Cooking time 40mins
Adapted from


Step 1

Preheat oven to 425 degrees F. Coat a 15x10-inch baking pan with cooking spray. Place squash in prepared pan. Drizzle with oil and sprinkle with salt and pepper; toss to coat.
Roast 15 minutes. Stir squash; roast 5 minutes more. Stir in cheese and thyme. Roast 5 minutes or until squash is tender.


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