Parmesan-Roasted Butternut Squash

Name: Parmesan-Roasted Butternut Squash
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 1 kilograms butternut squash, peeled and cut into 1-inch pieces; 177 milliliters heavy cream; 158 milliliters finely grated parmigiano-reggiano; 3 sage leaves

Parmesan-Roasted Butternut Squash might be just the side dish you are searching for. One portion of this dish contains about 5g of protein, 11g of fat, and a total of 174 calories. This gluten free and primal recipe serves 8. From preparation to the plate, this recipe takes roughly 1 hour. Head to the store and pick up butternut squash, sage leaves, parmigiano-reggiano, and a few other things to make it today.

Instructions

Preheat oven to 400°F with rack in middle.

Equipment you will use

Oven

Toss squash with cream, sage, 1 teaspoon salt, and 1/4 teaspoon pepper in a 2-quart shallow baking dish.

Ingredients you will need

Pepper

Squash

Cream

Sage

Salt

Equipment you will use

Baking Pan

Bake, covered, 30 minutes.

Equipment you will use

Oven

Stir in half of cheese and sprinkle remainder on top. Roast, uncovered, until squash is tender and beginning to brown, about 20 minutes.

Ingredients you will need

Cheese

Squash

Let stand about 5 minutes before serving (cream will thicken).

Ingredients you will need

Cream

•Butternut squash can be cut 1 day ahead and chilled in sealable bags. •If you’re making this entire menu, squash can be roasted at same time as mushroom and farro pie (recipe precedes). Use upper and lower thirds of oven, switching position halfway through.

Ingredients you will need

Squash

Mushrooms