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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Parmesan Butternut Squash Recipe

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This recipe for Parmesan Butternut Squash is from Bykerk Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large butternut squash, peeled and cut into pieces about 1 inch square (use a squash that's at least 4 lbs.)
2 T fresh thyme leaves (or use 1 T dried thyme)
3 T olive oil
1 T fresh squeezed lemon juice (see notes)
1/2 cup coarsely grated parmesan cheese (more or less to taste)
salt and fresh-ground black pepper to add at the table
Directions:
Directions:
Preheat oven to 450F/220C. Spray a large baking sheet with a little non-stick spray or mist with olive oil.

Peel the squash, then cut into pieces that are about an inch square. (Read my step-by-step instructions for how to peel and cut up a butternut squash if you haven't done it. )
Wash the thyme leaves if needed and pat dry with paper towel, then chop with chef's knife. If you only have dried thyme, use half as much and crush it with a mortar and pestle or heavy knife.

Mix together the olive oil, lemon juice, and thyme, then put squash cubes into a bowl and toss with that mixture.

Spread out the squash cubes on the baking sheet so they're in a single layer with flat sides down.

Roast for 30 minutes, then turn and roast for about 15 minutes more (or until squash is getting soft and is nicely browned.

Sprinkle with coarsely-grated Parmesan and put back in the oven for about 5 minutes more.

Serve hot, with salt and freshly-ground black pepper to add at the table as desired.
Personal Notes:
Personal Notes:
Source: https://kalynskitchen.com/recipe-for-roasted-butternut-squash-2/

 

 

 

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