Parmesan-Roasted Butternut Squash with Pecans
Looking for a veggie side dish with a little pizzazz? That may seem like a strange way to describe roasted butternut squash, but I kid you not this is a totally simple, yet elevated -- and better yet exciting! -- way to eat winter squash. Roasted until tender, then finished with a cheesy, herby, nutty crunchy topping. An instant favorite!
Servings: 8 servings
Calories: 203kcal
Video
Ingredients
- 1 large butternut squash, peeled, halved, seeds removed, and cut into 1-inch pieces (about 1½ lbs)
- 3 Tbsp extra virgin olive oil
- 1 tsp kosher salt
- ½ tsp garlic powder
- ¼ tsp ground cinnamon
- ¼ tsp freshly ground black pepper
- ¾ cup freshly grated Parmesan cheese
- 3 Tbsp unsalted butter
- ⅓ cup pecans, roughly chopped
- 2 Tbsp fresh rosemary, finely chopped
- 2 Tbsp fresh sage, finely chopped
- 1 Tbsp honey
- 1 clove garlic, finely chopped
- Flaky sea salt
Instructions
- Prep the butternut squash. Preheat an oven to 450F. Place cubed butternut squash on the sheet pan, then drizzle with 3 Tbsp extra virgin olive oil, 1 tsp kosher salt, ½ tsp garlic powder, ¼ tsp ground cinnamon, and ¼ tsp black pepper. Toss well, ensuring the squash is in a single, even layer.
- Roast the squash. Cook for 20 minutes, then carefully remove. Add ¾ cup freshly grated Parmesan cheese right on top, then use a spatula to flip the squash pieces over and toss with the Parmesan cheese. Return to the oven for an additional 15 minutes, or until the squash is caramelized and tender. Remove from the oven.
- Make the topping. Heat a small skillet over medium heat, then add 3 Tbsp unsalted butter, ⅓ cup chopped pecans, 2 Tbsp chopped rosemary, 2 Tbsp chopped sage, and 1 Tbsp honey. Cook, stirring as needed, until the butter has melted and the herbs are fragrant, about 2-3 minutes. Add chopped garlic, then cook for 1 minute more.
- Toss with herb mixture. Pour the pecan herb mixture on top of the squash, then toss to evenly coat. Taste and adjust seasoning if needed, then transfer to a large plate. Garnish with additional fresh herbs and a pinch of flaky sea salt. Enjoy!
Notes
- Optional add-ons: pomegranate seeds, crumbled goat cheese, shaved Parmesan.
- I think the texture of the roasted squash is best fresh, so while you can prep the ingredients in advance, I'd wait to roast until you're ready to eat.
- Leftovers and storage: Leftover Parmesan-roasted butternut squash can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat: Reheat leftovers in a 375°F oven for about 10 minutes until warmed through. You can also microwave it, but the oven will help maintain the crispiness of the Parmesan and the texture of the squash.
- While the dish can be frozen, the texture of the squash may become softer after freezing.
Nutrition
Calories: 203kcal | Carbohydrates: 15g | Protein: 4g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 459mg | Potassium: 351mg | Fiber: 2g | Sugar: 4g | Vitamin A: 9270IU | Vitamin C: 18mg | Calcium: 141mg | Iron: 1mg
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