Happy Saturday, everyone!
This week I have my favorite side dish: roasted butternut squash. I’ve been making this for a few years now, and never get tired of it. I even got my friend Tina to like butternut squash with this recipe!
The recipe calls for Parmesan cheese, but I sometimes substitute that for goat cheese instead. I make this so often, it’s fun to switch it up every now and then. Either way you choose, you can’t go wrong!
Shall we get started?
- 1 butternut squash
- 3 cloves garlic
- 1/4 onion
- 1-2 tbsp olive oil
- 4 tbsp butter, melted
- Parmesan cheese
- Preheat oven to 400°
- Peel the butternut squash, then cut in half lengthwise. Scrape out the seeds and then dice both halves into cubes and/or chunks.
- Dice the onion, and mince the garlic.
- In a mixing bowl, combine the butternut squash, onion, garlic, melted butter, and a few dashes of salt and pepper.
- Drizzle olive oil over the top and mix well. (Start with 1 tbsp and add more if mixture isn’t fully coated).
- Line a baking sheet with foil and spread mixture evenly onto it.
- Bake for 20-25 minutes.
- Top with Parmesan cheese, and bake for another 10 minutes.
- Once squash is tender and lightly browned, it’s ready!
- Let sit for a few minutes to cool, and enjoy!
Once I have it served up onto my plate, I always add a little more cheese. This is optional, but if you’re a cheese lover like I am, I highly recommend it.
And that my friends, is how to make one of my favorite things. Not too hard, right? If you have any questions, feel free to comment below or send me a message!
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Thanks for stopping by The Cooking Cactus!