Preheat oven to 425 degrees. Lightly spray a large rimmed baking pan with nonstick spray; set aside.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Butternut squash are sweet, moist and nutty. Enhance their natural flavor by cooking them with garlic, Parmesan cheese and Italian seasoning. It's the perfect side dish for a fall meal.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (3 - 3-1/2 lbs.) butternut squash | ||
| 3 clove(s) garlic, crushed | ||
| 1 fresh thyme sprig, plus additional for garnish | ||
| 3 tbsp. Hy-Vee unsalted sweet cream butter, melted | ||
| 2 tbsp. Gustare Vita olive oil | ||
| ½ c. Soirée grated Parmesan cheese | ||
| 1 tsp. Hy-Vee Italian seasoning | ||
| ½ tsp. coarsely ground Hy-Vee sea salt | ||
| ½ tsp. coarsely ground Hy-Vee black pepper, plus additional for garnish | ||
| 1 tbsp. fresh lemon juice |
Things To Grab
- Large rimmed baking pan
- Hy-Vee nonstick cooking spray
- Baking pan
- Small bowl
Directions
Cut stem end from butternut squash; peel squash. Cut 8 (1/2-inch-thick) slices from the neck of the squash. Cut the rounded base of the squash lengthwise in half; remove and discard seeds. Cut each half crosswise into 1/2-inch-thick slices.
Place squash slices in a single layer in the prepared baking pan. Toss with crushed garlic cloves and 1 thyme sprig.
Stir together melted butter and olive oil; drizzle over squash. Stir together Parmesan cheese, Italian seasoning, salt, and 1/4 teaspoon black pepper in a small bowl; sprinkle on top of squash. Roast for 25 to 30 minutes or until fork-tender. Remove from oven and drizzle with lemon juice.
To serve, transfer squash to a serving platter. Garnish with additional black pepper and thyme, if desired.
Nutrition facts
Servings
240 Calories per serving
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 23mg
- Sodium: 335mg
- Total Carbohydrates: 30g
- Protein: 6g
Daily Values
0%
Iron 10%
0%
Calcium 17%
0%
Vitamin D 2%
0%
Potassium 19%