Parmesan Roasted Squash

$- 2 medium butternut squash, peeled and diced - 1/4 cup olive oil - 1 teaspoon garlic powder - 1 teaspoon dried thyme - 1/2 teaspoon smoked paprika - Salt and pepper to taste - 1 cup freshly grated Parmesan cheese - 2 tablespoons fresh parsley, chopped for garnish - Baking sheet - Parchment paper - Large mixing bowl - Cooking utensils (spatula, knife, etc.) Gather these ingredients to create a fun and tasty dish. Butternut squash adds a lovely sweetness. The olive oil helps the squash roast nicely. Garlic powder and thyme bring great flavor. Smoked paprika adds a hint of warmth. Don’t forget to season with salt and pepper. Freshly grated Parmesan cheese gives a rich, cheesy finish. Finally, parsley adds a pop of color. Use a baking sheet lined with parchment paper. This makes cleanup easy and prevents sticking. A large mixing bowl is key for tossing the squash with oil and spices. Simple cooking tools like a spatula and knife will help you prep quickly. With all these ingredients and tools ready, we can move on to making the dish. For the full recipe, check out the link. - Preheat the oven to 425°F (220°C). - In a large mixing bowl, combine the diced butternut squash, olive oil, garlic powder, dried thyme, smoked paprika, salt, and pepper. Toss until the squash is well coated. - Spread the seasoned squash evenly on a baking sheet lined with parchment paper. - Roast in the preheated oven for 25 minutes. This helps the squash become tender. - Remove the squash from the oven and sprinkle the grated Parmesan cheese evenly on top. - Return the baking sheet to the oven. Roast for an additional 10-15 minutes until the cheese turns golden and crispy. - Once done, remove from the oven and garnish with chopped parsley. - Serve it warm as a side dish or a tasty snack. You can pair it with roasted meats or a fresh salad. Try the Full Recipe for more details. To get the perfect texture, cut the squash into even pieces. This helps them cook at the same rate. Aim for 1-inch cubes for best results. Spread the cubes out on the baking sheet. If they touch, they will steam, not roast. This can make them soft instead of crispy. Experiment with different flavors to enhance your dish. Try adding a pinch of cayenne for heat or a dash of lemon juice for brightness. Taste your squash before serving. Adjust salt and spices as needed to fit your taste. Remember, the Parmesan will add saltiness too. I recommend using fresh, grated Parmesan for a bold flavor. Store-bought grated cheese may lack the same taste. If you want a dairy-free option, use nutritional yeast. It gives a cheesy flavor without dairy. You can also try Pecorino Romano for a stronger kick. {{image_2}} You can switch up the squash in this recipe. Acorn squash adds a sweet and nutty flavor. Spaghetti squash gives a fun, stringy texture. You could also mix in other veggies. Try carrots or Brussels sprouts for variety. Each option brings its own taste and style. To add crunch, toss in nuts or seeds. Chopped walnuts or pumpkin seeds work great. You can also play with herbs and spices. Try adding rosemary for a woodsy taste or chili flakes for heat. Each addition can change the dish's flavor profile. Get creative and find what you love! You can turn this dish into a salad. Just toss the roasted squash with fresh greens. Add some nuts and a light dressing for a full meal. Pair it with proteins, like chicken or tofu, for a hearty option. You can also serve it with grains, like quinoa or rice, for extra fiber. To keep your Parmesan roasted squash fresh, store leftovers in an airtight container. Make sure the squash is completely cooled before sealing it. This helps prevent moisture buildup, which can lead to sogginess. If you want to freeze the squash, place it in a freezer-safe bag. Squeeze out as much air as possible before sealing. You can keep it in the freezer for up to three months. When you want to enjoy your squash again, reheating it correctly is key. The best way is to use an oven. Preheat the oven to 350°F (175°C). Place the squash on a baking sheet and cover it loosely with foil. This keeps the moisture in and helps maintain texture. Heat for about 15-20 minutes, or until warmed through. You can also use a microwave, but this can make the squash soft. If you choose the microwave, heat in short bursts and stir in between. In the fridge, your leftovers will last about three to five days. Always check for signs of spoilage before eating. If you see mold or if the squash smells off, it's best to throw it away. The texture may also change over time, becoming mushy or watery. Enjoy your flavorful dish while it's fresh! For the full recipe, refer to the earlier section. Can I use different types of cheese? Yes, you can use other cheeses. Try using mozzarella or feta. Each cheese brings a unique taste. You can mix cheeses for depth in flavor. How do I adjust the recipe for a larger crowd? To serve more people, double or triple the ingredients. Just make sure your baking sheets can hold it all. Cook in batches if needed. Keep an eye on the cooking time, as it may vary. Is this dish suitable for meal prep? Absolutely! Parmesan roasted squash works great for meal prep. It stays tasty in the fridge for about four days. Just reheat in the oven for the best texture. Caloric content per serving Each serving of Parmesan roasted squash contains about 200 calories. The exact number may vary based on the amount of cheese used. Health benefits of butternut squash Butternut squash is rich in vitamins A and C. It also has fiber, which is great for digestion. Plus, it contains antioxidants that help fight disease. What to do if the squash is too soft? If your squash turns out too soft, it might have cooked too long. Next time, reduce the roasting time. You can also increase the temperature slightly for a crispier texture. How can I make this dish vegan? To make it vegan, skip the Parmesan cheese. Try using nutritional yeast instead. It gives a cheesy flavor without dairy. Add more spices to enhance the taste. In this post, we explored the delicious recipe for roasted butternut squash. We covered essential ingredients, needed equipment, and clear steps for preparation and roasting. Tips for perfect texture and seasoning also enhance the dish. You can try variations like different squashes or add nuts for crunch. Lastly, proper storage techniques keep leftovers fresh. This dish is not only tasty but offers healthy benefits too. I hope you enjoy making it as much as I do!$

Indulge in the delicious taste of Parmesan roasted squash with this easy recipe! Perfect for autumn, this dish combines tender butternut squash with a savory blend of garlic, thyme, and smoked paprika, topped with golden, crispy Parmesan cheese. Discover how fast and simple it is to create a comforting side that wows your family and guests. Click through to explore the full recipe and make this seasonal favorite tonight!

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Ingredients

2 medium butternut squash, peeled and diced

1/4 cup olive oil

1 teaspoon garlic powder

1 teaspoon dried thyme

1/2 teaspoon smoked paprika

Salt and pepper to taste

1 cup freshly grated Parmesan cheese

2 tablespoons fresh parsley, chopped for garnish

Instructions

Preheat your oven to 425°F (220°C).

In a large mixing bowl, combine the diced butternut squash, olive oil, garlic powder, dried thyme, smoked paprika, salt, and pepper. Toss until the squash is evenly coated in the oil and spices.

Spread the seasoned squash in a single layer on a baking sheet lined with parchment paper.

Roast in the preheated oven for 25 minutes.

After 25 minutes, remove the squash from the oven and sprinkle the grated Parmesan cheese evenly over the top.

Return the baking sheet to the oven and roast for an additional 10-15 minutes or until the cheese is golden and crispy and the squash is tender.

Once done, remove from the oven and garnish with freshly chopped parsley before serving.

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4