Parmesan Roasted Butternut Squash
By kellyq
Rate this recipe
0/5
(0 Votes)
Ingredients
- 1/2 pounds butternut squash, peeled and cut into 1-inch pieces
- 3/4 cup heavy cream
- 3 sage leaves
- 2/3 cup finely grated parmigiano-reggiano
Details
Preparation
Step 1
PreparationPreheat oven to 400°F with rack in middle.
Toss squash with cream, sage, 1 teaspoon salt, and 1/4 teaspoon pepper in a 2-quart shallow baking dish. Bake, covered, 30 minutes.
Stir in half of cheese and sprinkle remainder on top. Roast, uncovered, until squash is tender and beginning to brown, about 20 minutes. Let stand about 5 minutes before serving (cream will thicken).
Cooks’ notes:
•Butternut squash can be cut 1 day ahead and chilled in sealable bags.
•If you’re making this entire menu, squash can be roasted at same time as mushroom and farro pie (recipe precedes). Use upper and lower thirds of oven, switching position halfway through.
You'll also love
- Brussel Sprout Souffle 0/5 (0 Votes)
- Turkey Tenderloin with Balsamic... 0/5 (0 Votes)
- Pineapple Squares 0/5 (0 Votes)
- Garlic Goddess Cheese Pie (WB) 0/5 (0 Votes)
- Butternut Squash Soup with Garlic... 5/5 (1 Votes)
Review this recipe