Garlic Parmesan Roasted Butternut Squash

Prep Time	Cook Time	Total Time
15 min	30 min	45 min

Introduction

This garlic Parmesan roasted butternut squash turns simple fall produce into a crispy, caramelized side dish with big cozy flavors.

It’s perfect for weeknight dinners, holiday tables, or any time you want an easy, veggie-forward side that still feels special.

Roasting brings out the squash’s natural sweetness, while garlic, thyme, and plenty of Parmesan add a savory, cheesy crunch in every bite.

Ingredients (4 servings)

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Ingredients:

1 medium butternut squash, peeled, seeded, cut into 1-inch cubes (about 4 cups)
2 Tbsp olive oil
3 cloves garlic, minced
1 tsp granulated vegetable bouillon
½ tsp sea salt
¼ tsp freshly ground black pepper
½ tsp dried thyme
½ cup freshly grated Parmesan cheese (plus more for garnish)

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How to Make Garlic Parmesan Roasted Butternut Squash

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Preheat the oven and prep the pan

Preheat your oven to 400°F with a rack in the center position.
Line a large rimmed baking sheet with parchment paper for easier cleanup.
Prepare the butternut squash

Peel the butternut squash, cut it in half lengthwise, and scoop out the seeds.
Cut the squash into 1 inch cubes so they roast evenly and finish at the same time.

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Mix the garlic oil seasoning

In a large bowl, combine the olive oil, minced garlic, vegetable bouillon, sea salt, black pepper, and dried thyme.
Stir well until the bouillon dissolves into the oil and the seasoning looks evenly mixed.
Toss the squash with seasoning and cheese

Add the squash cubes to the bowl and toss until every piece is glossy and well coated.
Sprinkle in the grated Parmesan and toss again so the cheese clings to the oiled squash.
Arrange on the baking sheet

Spread the coated squash in a single layer on the prepared baking sheet.
Leave a little space between cubes so they roast and brown instead of steaming.

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Roast, flip, and finish

Roast for 15 minutes, then use a spatula to flip the squash and rotate the pan.
Roast for another 10 to 15 minutes, until the squash is tender and the edges are golden.
Sprinkle with extra Parmesan while hot, then serve right away while the cheese is melty.

Substitutions

Parmesan cheese -> Pecorino Romano: Use the same amount of finely grated Pecorino Romano for a slightly sharper, saltier flavor and an extra savory bite. It melts and browns similarly, so the texture stays crisp and cheesy on the edges.
Parmesan cheese -> Nutritional yeast (for a vegetarian, dairy-free twist): Swap the Parmesan for 1/4 cup nutritional yeast and add a little extra salt to taste. You still get a deep, nutty, cheesy flavor, and the squash roasts up caramelized with a lighter, less gooey finish.
Butternut squash -> Sweet potatoes: Use the same amount of peeled, cubed sweet potatoes when you want something even sweeter and more dense. The outside will still brown nicely, while the inside turns creamy and almost dessert-like.

Tips

Cut the squash safely and evenly: Slice off a thin piece from the bottom of the squash so it stands flat, then cut straight, even cubes. Similar sizes help everything roast at the same rate and avoid undercooked chunks.
Dry the squash for better browning: If the squash looks wet after peeling and cutting, pat it dry with paper towels. Surface moisture turns to steam and prevents those caramelized, toasty edges you want.
Use a hot, uncrowded pan: A preheated, roomy baking sheet helps the squash sear instead of steam. If your pan feels crowded, divide the squash between two sheets for better color and flavor.
Add extra cheese at the end: Parmesan on the squash from the start gives flavor, but a final sprinkle after roasting adds a melty, fresh cheese layer. This keeps the cheesy taste bright and prevents all the cheese from overbrowning.
Do not skip tossing halfway: Flipping the squash during roasting exposes new surfaces to heat and helps the cheese brown more evenly. It also prevents the cubes from sticking and tearing when you serve.
Grate your own Parmesan: Freshly grated Parmesan melts and browns more evenly than pre-shredded cheese coated with anti-caking starch. You get better flavor, nicer texture, and less risk of powdery spots.

Energy	212	kcal
Protein	6	g
Total Fat	9	g
Carbohydrates	28	g
Dietary Fiber	5	g

FAQ

My squash did not brown and stayed pale. What went wrong?: Most likely the pan was overcrowded or the oven temperature was a little low. Spread the squash in a single layer with space around each cube so air can circulate. Also make sure the oven is fully preheated to 400°F and avoid using a very thick, dark pan that may require a few extra minutes.
The Parmesan burned on my squash. How can I prevent that next time?: Your oven may run hot, or the cheese layer might have been too thick in some spots. Try roasting at 375°F instead and add only half the Parmesan before roasting. Sprinkle the rest on in the last 5 minutes or right after baking so it melts without burning.
Can I use frozen butternut squash cubes?: Yes, but you will get slightly softer texture and less browning. Roast them straight from frozen and give them a little extra time, turning more often to help moisture evaporate. Avoid crowding the pan, since frozen squash releases more liquid while it cooks.
Can I make this recipe ahead of time?: You can roast the squash up to one day ahead and reheat it on a hot baking sheet at 400°F. The edges will re-crisp slightly, especially if you add a fresh sprinkle of Parmesan before reheating. For the best texture, avoid reheating in the microwave if possible.
Do I have to peel the butternut squash?: For this recipe, peeling gives the best texture and helps the edges caramelize evenly. The skin can be a little tough when roasted in cubes, especially for larger squash. If you love the skin, keep a few pieces unpeeled and see which texture you prefer.
How do I know when the squash is fully cooked?: The squash should be deeply golden in spots and very tender when pierced with a fork. If it looks browned but still feels firm, give it another 5 minutes and check again. Tender squash with crisp cheesy edges is your goal.