The days are getting cooler, and Ive been reminded that I have been neglecting my oven for the past few months in favor of the grill. I'm excited to start roasting treats again with lots of herbs and full of fall flavor.
One of my favorite side dishes to make this time of year is Roasted Parmesan Butternut Squash. It's super easy and is always a crowd pleaser. Check out the recipe below and let me know what you think!
PARMESAN ROASTED BUTTERNUT SQUASH
2.5 lbs of Butternut Squash, peeled & cut into 1 inch cubes
3/4 cups of heavy cream
3 sage leaves
2/3 cups of finely grated parmegiano-reggiano
-Preheat your oven to 400 degrees with the rack in the middle
-Toss squash with cream, sage & a pinch of salt & pepper in a shallow baking dish.
-Bake, covered, for 30 minutes
-Stir in half the cheese & sprinkle the remainder on top
-Roast, uncovered, until the squash is tender (About 20 more minutes)
-Let stand for about 5 minutes before serving (cream with thicken)
Chef Note: Squash can be cut upto 1 day ahead & chilled in sealable bags to save you time!