Parmesan Roasted Butternut Squash is a side dish eaten at dinner tables in Italian and Mediterranean cuisine.
Butternut squash is a very versatile food. You can use it in soup, like this Spiced Butternut Squash Soup, or use it in casseroles, stews and salads, like this Roasted Butternut Squash & Blood Orange Salad With A Toasted Pecan Vinaigrette.
This dish of roasted butternut squash is combined with nutmeg, a warm and aromatic spice that adds a unique flavor to this dish. It’s flavor can be described as slightly sweet, nutty, and slightly woody with a hint of bitterness.
There’s also the highly aromatic but complex flavors of sage and rosemary.
Combine these two earthy herbs with nutmeg and the rich and savory but also robust and bold flavor of Parmesan cheese, you have a slightly sweet and very savory dish.
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Then topped with chopped toasted pumpkin seeds for an added crunch.
This dish is a perfect example of how simple ingredients can come together to create a delicious and satisfying side dish to complete a meal.
Read More About – Cooking With Butternut Squash
Parmesan Roasted Butternut Squash
2 pound butternut squash, peeled, seeded and cut into 1-inch chunks
1/4 cup extra-virgin olive oil
1½ teaspoons nutmeg, divided
Kosher salt and ground black pepper
2 ounces (1 cup) Parmesan cheese, finely grated
1 teaspoon dried sage
1 teaspoon dried rosemary, roughly chopped
3 tablespoons pumpkin seeds, toasted, roughly chopped
Heat the oven to 450 degrees with a rack in the middle position.
On a rimmed baking sheet, toss together the squash, oil, 1 teaspoon nutmeg, and ½ teaspoon each salt and pepper, then distribute in an even layer. Roast until the squash begins to soften, about 15 minutes.
Remove the baking sheet from the oven. Sprinkle the cheese and dried herbs over the squash, then, using a wide metal spatula, scrape up and flip the squash while incorporating the cheese. Redistribute in an even layer.
Place back into oven, continue roasting until the cheese is browned and a skewer inserted into the squash meets no resistance, 15 to 20 minutes.
Remove from oven. Using a spatula, transfer the squash to a platter or a large serving bowl.
Sprinkle on the remaining ½ teaspoon nutmeg and toss. Top with the chopped toasted pumpkin seeds.
Try These Butternut Squash Favorites
- Gluten-Free Rigate With Roasted Butternut Squash & Smoked Bacon
- Arugula Butternut Squash Salad With Maple-Lime Dressing
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