Parmesan Butternut Squash

So, You’re Thinking of Making Parmesan Butternut Squash?

First off, let me just confess: I didn’t actually like squash until my mum sneakily baked it in a mountain of cheese one autumn. You’d have thought she was making an elaborate soufflé with all her muttering and vessel switching, but really it was just this Parmesan Butternut Squash thing she’d whipped up. It’s kind of become my go-to “I need to bring a side dish and impress people but also have zero patience” recipe. Ridiculously simple ingredients, but the end result will have everyone picking at the crispy bits left on the pan (assuming you even have leftovers—doubtful!).

Why You’ll Love This (Even if Squash Drives You Loopy)

I make this when I want to eat vegetables but also want cheese. My family never moans about it being too “squashy”—in fact, my uncle Gary has practically fought a child for the last crunchy bite. It’s perfect for Sunday suppers, potlucks, random Tuesdays when I forget to shop. Also, this recipe is pretty forgiving; I’ve accidentally left it in a bit long (watching Netflix, got distracted—oops) and it got all crunchy and caramelized, which somehow made it even more delicious. But if you’re the type who finds chopping squash more effort than it’s worth, I feel you—I sometimes want to just throw the whole thing in the oven and see what happens. (Don’t, though.)

What You’ll Need (And What You Can Cheat With)

• 1 medium butternut squash (roughly 2 lbs)—sometimes I grab the pre-cubed kind at the store; sue me
• 2-3 tablespoons olive oil—have been known to use melted butter in a pinch, not mad at it
• 3/4 cup grated Parmesan—fresh is great but pre-grated is fine (yes, even the shaky can)
• Salt and pepper (to taste, though I always overdo the pepper)
• 1/2 teaspoon garlic powder—fresh garlic works, but honestly, I rarely bother
• 1-2 teaspoons chopped fresh thyme or rosemary (dried’s totally fine too)
• Optional: pinch of chili flakes if you like a little kick
• Optional: a handful of breadcrumbs (if you like extra crunch, my youngest claims it’s “like squash popcorn”)

How I Make It (With All the Rescue Strategies)

1. Preheat your oven to 400°F (about 200°C, give or take). Line a baking sheet with parchment. Or don’t—sometimes I run out and just oil the pan well.
2. Now, peel and cube your squash. This is the worst bit, honestly—if you’ve got a decent peeler, you’re laughing. I use a big chef’s knife because life is short. Cubes about the size of a big sugar cube, but you know, rustic is fine.
3. Dump those cubes in a big bowl. Add the oil, then toss with your hands (messy but you really do want every piece slicked). Sprinkle on salt, pepper, garlic powder, the herbs. Actually, I sometimes mix the seasoning first in a mug if I’m feeling fancy. No biggie if you just shake it straight over.
4. Here’s where I usually sneak a pre-Parmesan taste to check salt, then decide it needs more. Add the Parmesan and toss again. It looks clumpy and weird—don’t panic, it bakes up fine.
5. Spread everything out on your pan—single layer, don’t crowd it or you’ll steam instead of roast and that’s not what we want. Sprinkle over breadcrumbs if using.
6. Roast about 25-30 minutes; stir or shake the pan halfway through. The edges will go golden and crispy (and you might get some crunchy Parmy bits stuck to the pan—save those for yourself).
7. Eat hot, but honestly, room temp isn’t half bad. Sometimes I even pick at it cold from the fridge. (No shame in my game.)

Notes I Stumbled Across

• If you microwave the squash for a minute, peeling is about 80% less painful. Took me years to figure that one out.
• If you overdo the olive oil, don’t worry, it’s practically automatic salad dressing.
• Fresh herbs are lovely but dried thyme is good in a pinch. Or, honestly, skip the herbs if you’re in pajama mode.

Variations I’ve Messed With (and one fail!)

• Swapped half the squash for sweet potato—pretty tasty, if a bit softer.
• Tried smoked paprika instead of herbs. Big yes from the kids, not so much from my dad.
• One time I tried blue cheese instead of Parmesan… regret. Unless you’re wild for blue cheese, maybe don’t.

What You Might Need (But Can MacGyver)

• I use a big sheet pan—any old roasting tin will do though.
• Parchment paper makes clean-up a breeze, but just oil the pan well if you’re out.
• Don’t have a proper peeler? A sharp knife does the job (just maybe mind your fingers; I have the Band-Aid stash to prove it).

Keeping It Fresh (I Try, Really…)

If you somehow have leftovers, keep them in a container in the fridge, 2-3 days tops. Honestly, in my house it never lasts more than a day, so storage is theoretical for us. I think it tastes better the next day, but I could be justifying midnight snacks; you decide.

How We Eat It (And What Might Work For You)

I like it as a side with roast chicken or fish. If I’m feeling fancy, I scatter over a few toasted nuts for crunch. Or toss the leftovers with salad leaves—good excuse to eat more greens (sort of). My neighbour swears by putting it in wraps. Oh! And at Christmas, we always have this along side my grandma’s famous mashed potatoes—she’s territorial about the potatoes, so the squash is my domain.

What I’ve Learned (The Hard Way)

• I once rushed the preheating step; don’t. Cold ovens mean soggy squash, and nobody wants that.
• Cut the pieces somewhat the same size. If not, you’ll end up with half burnt and half undercooked. Edgy, but not the good kind.
• And, just sprinkle the breadcrumbs; don’t dump them all in one spot. Ask me how I know…

Parmesan Butternut Squash: Questions I Actually Get Asked

Can I use frozen squash?

Yeah, you can! Just thaw it and pat it dry a bit; water is the enemy of crispness.

Is this gluten free?

If you leave out the breadcrumbs or use GF breadcrumbs, yes. But always check your Parm to be sure (parmesan can be sneaky with fillers).

What’s the best cheese?

Honestly, regular parmesan is my fave, but Grana Padano or even a sharp cheddar works. Pecorino has a kick, if you’re feeling Mediterranean.

Can I prep it ahead?

You can chop everything and toss it in oil in the morning, then bake later. But don’t add cheese till just before roasting, or it goes a bit gloopy.

Where do you find good butternut squash?

I just get mine from the supermarket usually. If you want to geek out, The Kitchn has a great guide (and more squash trivia than I knew existed!)

Do you have more veggie recipes?

Actually, Smitten Kitchen has loads of cozy squash ideas—don’t blame me if you fall down that rabbit hole.

Phew, I think that’s about every tip I’ve got for Parmesan Butternut Squash. If you wing it a little, you’ll probably just make it better, honestly. (Just don’t try microwaving the whole squash—I did once, and, er, not recommended unless you enjoy mystery explosions in your kitchen. But that’s another story…)

★★★★★ 4.80 from 120 ratings

Parmesan Butternut Squash

yield: 4 servings

prep: 15 mins

cook: 30 mins

total: 45 mins

Roasted butternut squash tossed with olive oil, garlic, herbs, and Parmesan cheese, resulting in a savory, golden, and cheesy side dish perfect for autumn dinners.

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Ingredients

• 1 large butternut squash (about 2 lbs), peeled and cubed
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions

1. 1
   Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. 2
   In a large bowl, toss the cubed butternut squash with olive oil, minced garlic, dried thyme, salt, and black pepper until well coated.
3. 3
   Spread the seasoned squash cubes evenly on the prepared baking sheet in a single layer.
4. 4
   Roast for 25 minutes, stirring once halfway through, until squash is tender and lightly golden.
5. 5
   Remove from oven, sprinkle grated Parmesan evenly over the squash, and return to oven for 5 minutes or until the cheese is melted and lightly browned.
6. 6
   Serve warm, garnished with fresh parsley if desired.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 185 caloriescal

Protein: 5 gg

Fat: 8 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 25 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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