Parmesan Butternut Squash is made with diced butternut squash lightly seasoned and topped with parmesan cheese. It’s roasted until the squash is tender and the cheese has a crisp bite. A great Thanksgiving side dish for the season!

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This is the squash side dish you need to be making for Thanksgiving this year! This is a sweet and caramelized squash that taste amazing. Much like the Roasted Carrots with Parmesan but kept a little easier by using straight olive oil. Keep reading and see if it’s a dish you’d like to serve this season.

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What’s This Squash Dish Like

• Difficulty – This dish is super easy and doesn’t require much more than basic cooking skills.
• Taste – This squash is slightly sweet with a caramelized flavour and the parmesan brings the flavour up a level and adds a little bit of a crisp exterior.
• Serving – This side dish will serve between 4 – 6 servings depending on what other dishes you are serving. It’s a perfect one to serve at Thanksgiving this year.

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Ingredients

• Butternut squash – Butternut squash is a winter squash and is often available from late summer through to the winter. It’s a long shape with a light tan skin. It’s flavour is much similar to the traditional Halloween pumpkin. You should be able to find them in most supermarkets through the fall season.
• Olive oil – I used extra virgin olive oil but it’s not necessary. Any type of oil will work for this recipe.
• Seasoning – I seasoned these with salt and pepper.
• Parsley – I just love parsley and will add it to so many dishes for a little extra flavour and freshness.
• Parmesan cheese – Fresh grated parmesan cheese is added towards the end of roasting to give it an extra layer of flavour and a little crisp exterior.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

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Instructions

1. Preheat oven – Preheat oven to 375ºF/190ºC and have ready a large shallow rimmed baking tray.
2. Add squash to a baking tray – Evenly spread out the cubed squash on the baking tray. Drizzle over olive oil and season with salt and pepper.
3. Roast – Place in the preheated oven and roast for about 35 minutes, flipping over about 1/2 way through. Remove from oven and top with parmesan cheese and parsley. Return to oven for approximately 10 minutes more or until completely soft and cooked through.
4. Serve – Remove from oven and serve hot.

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Recipe Tips

• Cut squash to equal size – Make sure to cut the squash into similar size pieces to ensure it cooks evenly.
• Grate your own cheese – It’s best to use fresh grated parmesan cheese for the best flavour.
• Use a non stick baking pan – To ensure the squash doesn’t stick to the pan, it’s best to use a non stick pan.
• Remove from baking pan immediately – As soon as you take the squash out of the oven, remove the squash from the baking pan. The cheese will harden as it cools as the squash may stick to the pan

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Substitutions

• Butternut squash – This recipe will work with other types of squash like acorn squash, delicata squash, buttercup squash or spaghetti squash. Alternatively, you could even use carrots, parsnips or turnips. They will all cook in the same way.
• Parmesan cheese – If you want to keep this cheese free but are looking for a bit of a crisp, you could try topping it with fine bread crumbs or even nutritional yeast.

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Serving

This squash dish will go great with Fluffy Mashed Potatoes, Caramelized Onion Gravy and a Lemon and Rosemary Roasted Chicken. Apart from those classics, here’s a few more dishes you might like to serve alongside the roasted squash.

• Simmered Pork Tenderloin Pot Roast
• Roasted Spatchcock Chicken
• Slow Cooker Lemon & Rosemary Chicken
• Crispy Roasted Potatoes
• Potato and Spinach Gratin

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Frequently Asked Questions

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Thanks For Stopping by & Hope To See You Soon!