Garlic Parmesan Roasted Butternut Squash
45 min
|
easy
|
Mediterranean diet
Recipe by Eunice
Introduction
Garlic Parmesan roasted butternut squash that actually tastes like something, with caramelized edges, nutty cheese, thyme, and a little vegetable bouillon to make the flavor pop.
Perfect for weeknights or the Thanksgiving spread, and the leftovers crush it in salads or grain bowls for lunch.
Ingredients (4 servings)
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Ingredients:
- 1 medium butternut squash, peeled, seeded, cut into 1-inch cubes (about 4 cups) butternut squash 2 lb medium
- 2 Tbsp olive oil olive oil
- 3 cloves garlic, minced garlic 0.27 head (for garlic clove)
- 1 tsp granulated vegetable bouillon granulated vegetable bouillon 0.14 oz
- ½ tsp sea salt sea salt 0.11 oz
- ¼ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
- ½ tsp dried thyme dried thyme 0.01 oz
- ½ cup freshly grated Parmesan cheese (plus more for garnish) Parmesan cheese 1.43 oz freshly grated
How to Make Garlic Parmesan Roasted Butternut Squash
-
Heat the oven and pan
Set the oven to 425 F and place a large rimmed sheet pan inside to preheat so the squash sears on contact.
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Prep the squash
Peel, seed, and cut the butternut squash into even 1 inch cubes, then pat them dry with a clean towel so they roast instead of steam.
-
Make the garlicky oil
In a large bowl mix olive oil, minced garlic, vegetable bouillon, sea salt, black pepper, and dried thyme; if your bouillon is a paste, loosen it with 1 teaspoon warm water so it disperses evenly.
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Toss to coat thoroughly
Add the squash to the bowl and toss until every side glistens, taking a minute to work the garlic onto the cubes so it sticks and does not burn on the pan.
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Roast and flip
Carefully pull the hot pan from the oven, spread the squash in a single layer with space between pieces, roast 15 minutes, then flip with a metal spatula and roast 10 minutes more.
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Add Parmesan and finish
Sprinkle the Parmesan over the squash and roast 5 minutes until the cheese is melted, toasty, and the squash is fork tender with caramelized edges, then season to taste and serve with extra Parmesan if you like.
Substitutions
- Parmesan -> Pecorino Romano
- Use 1/3 cup finely grated Pecorino for a saltier, punchier bite that crisps faster; it melts into a savory crust and brings a little extra tang, so taste before adding more salt.
- Vegetable bouillon -> White miso
- Whisk 1 teaspoon white miso with 1 teaspoon warm water and mix into the oil for clean umami and round savoriness; it clings beautifully and deepens flavor without clouding the texture.
- Dried thyme -> Smoked paprika
- Swap 1/2 teaspoon smoked paprika for gentle smoke and warmth that flatters the sweetness of squash and garlic while keeping the edges crisp and bronzed.
Tips
- Preheat the sheet pan
- A hot pan jump-starts caramelization so the squash gets golden instead of steaming and going mushy.
- Dry equals browned
- Moisture is the enemy of crisp edges, so blot the cubes before seasoning to keep them roasting, not simmering.
- Garlic that does not burn
- Mash the minced garlic with a pinch of salt into a quick paste so it sticks to the squash and does not fall to the pan and scorch.
- Add cheese at the end
- Parmesan can burn if it rides the whole cook, so wait until the last 5 minutes for perfect melt and toasty bits.
- Use the right grate
- Finely grate with a Microplane for delicate, even coverage that melts fast, or use a small-hole grater for slightly chewier salty pops.
- Flip with a metal spatula
- A thin metal spatula can slide under the caramelized bottoms and bring the tasty fond with the cubes when you flip.
Nutrition Facts *
| Energy | 206 | kcal |
|---|---|---|
| Protein | 6 | g |
| Total Fat | 9 | g |
| Carbohydrates | 28 | g |
| Dietary Fiber | 5 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my squash turn out soft instead of caramelized?
- The pan was crowded or not preheated, or the squash was wet; use a large hot sheet pan, leave space between cubes, and dry the squash before oiling.
- How do I keep the garlic and cheese from burning?
- Toss the garlic into the oil so it adheres, and add the Parmesan only for the last 5 minutes; if your oven runs hot, drop to 400 F for the final minutes.
- Can I use pre-cut or frozen squash?
- Pre-cut is fine if pieces are uniform; frozen releases moisture, so roast it on the hot pan 10 minutes unseasoned to drive off water, then toss with the oil mixture and finish.
- What is the safest way to peel a butternut squash?
- Trim the ends, halve the squash crosswise where the neck meets the bulb, stand each piece flat-side down, and use a sharp Y-peeler, keeping fingers tucked.
- Can I make it ahead?
- Roast fully, cool, and refrigerate in a glass container up to 3 days, then re-crisp on a hot sheet pan at 425 F for 8 to 10 minutes or in a skillet over medium-high heat.
Serving Suggestions
A sprinkle of lemon zest and a handful of chopped parsley right before serving brightens the salty-cheesy richness and makes the squash pop.
Pair this with a simply grilled steak or salmon and a bitter greens salad, or go bold and dust the hot squash with a pinch of red pepper flakes for a little swagger.
More pairings:
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