Roasted Butternut Squash Parmesan

Name: Roasted Butternut Squash Parmesan
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 medium butternut squash (about 2 1/2 to 3 pounds, peeled and cut into 1/2-inch dice); 2 tablespoons extra-virgin olive oil; 4 cloves garlic (minced (about 1 1/2 tablespoons)); 1 teaspoon kosher salt; 1/2 teaspoon Italian seasoning; 1/4 teaspoon black pepper; 1 cup finely shredded Parmesan cheese (about 4 ounces, divided); 1 tablespoon chopped fresh thyme

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 6

Author : Erin Clarke / Well Plated

Ingredients

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1 medium butternut squash (about 2 1/2 to 3 pounds, peeled and cut into 1/2-inch dice)2 tablespoons extra-virgin olive oil4 cloves garlic (minced (about 1 1/2 tablespoons))1 teaspoon kosher salt1/2 teaspoon Italian seasoning1/4 teaspoon black pepper1 cup finely shredded Parmesan cheese (about 4 ounces, divided)1 tablespoon chopped fresh thyme

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Instructions

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Step 1

Place a rack in the center of your oven and preheat to 400 degrees F. Line a large rimmed baking sheet with parchment paper.

Step 2

In a large bowl, stir together the squash, olive oil, garlic, salt, Italian seasoning, pepper, and half of the Parmesan cheese. Spread into a single layer on the prepared baking sheet. Roast in the oven for 10 minutes.

Step 3

Remove the pan from the oven and carefully toss the squash. Spread back into an even layer, sprinkle with the remaining Parmesan, then return to the oven and continue cooking until the squash is tender and the Parmesan is golden, about 10 additional minutes. Transfer to a bowl (or serve it right off the baking sheet). Sprinkle the thyme over the top. Enjoy hot.