Parmesan Butternut Squash

I like butternut squash and this is a tasty & easy recipe from Better Home & Garden magazine.

1 ½ to 1 ¾ lb. Butternut Squash, peeled, seeded and cut into 3/4” pieces
2 Tbsp. Olive oil
1/3 c. Parmesan cheese, grated
1 tsp. Dried thyme, sage or basil, crushed

parmesan-butternut-squash-1

 

Preheat oven to 425 degrees F. Coat a 15 x 10” baking pan with nonstick cooking spray. Place squash in prepared pan. Drizzle with oil and sprinkle with salt & pepper, toss to coat.

 

 

Roast 15 minutes. Stir squash; roast 5 minutes more, stir in cheese and herbs. Roast 5 minutes or until squash is tender.parmesan-butternut-squash-2

 

 

 

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