Best Butternut Squash Recipe EVER.

Roasted Squash
• 1 lb butternut squash, peeled and cut into small chunks
• 3 cloves garlic, minced
• 1/2 stick butter (4 tablespoons), melted
• Pinch of salt
• 3 dashes black pepper
• Some parsley leaves, finely chopped
• 1/3 cup grated parmesan cheese

Roasted Squash:
• Preheat the oven to 400°F.
• Peel the squash and scrape out the pulps and seeds. Cut into cubes and small chunks.
• In a salad bowl, toss the squash cubes with the garlic, melted butter, salt, pepper, and parsley leaves.
• Transfer to a baking sheet. Spread out in an even and single layer and roast for about 40 minutes or until the surface becomes light brown and the flesh is tender and soft.
• Turn off the heat and sprinkle with Parmesan cheese.
• Put it back into the oven for 5 minutes until the cheese melted

I have some pics that will walk you through it.

• Preheat the oven to 400°F.

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• Peel the squash and scrape out the pulps and seeds. Cut into cubes and small chunks.

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• In a salad bowl, toss the squash cubes with the garlic, melted butter, salt, pepper, and parsley leaves.

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• Transfer to a baking sheet. Spread out in an even and single layer and roast for about 40 minutes or until the surface becomes light brown and the flesh is tender and soft.

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• Turn off the heat and sprinkle with Parmesan cheese.

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• Put it back into the oven for 5 minutes until the cheese melted.

This dish was super easy and the thing I liked about it was that it was different. I love exposing my family to locally grown veggies.

 

 

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