Sometimes simple ingredients come together to make the perfect dish. With only four ingredients, this side dish is easy to make yet so tasty. I don’t normally add much salt to my vegetables, but the saltiness of the cheese really put this squash on another level. It tastes as sweet as always but with perfect contrast. I could eat this for breakfast, lunch, and dinner.
The only trick to know here is that the squash can’t be crowded in the pan, or it won’t brown; it will steam. It may seem like an unnecessary effort to use two pans, but it caramelizes the squash so it tastes like something you’d get at a restaurant.
- 1 large butternut squash
- 1 tsp olive oil
- sea salt
- 2 tbsp grated parmesan cheese
- Preheat the oven to 425 degrees. Line two cookie sheets with foil and coat with olive oil spray.
- Use a knife or a vegetable peeler to remove the skin from the butternut squash. Cut it in half and remove the seeds; then cut into small pieces.
- Put half of the squash on each baking sheet, being sure to leave lots of room for the pieces to brown. Drizzle a half-teaspoon of oil over each baking sheet, and use your hands to mix the oil into the squash. Sprinkle lightly with sea salt.
- Bake for 25 minutes at 425 degrees. Remove the pans from the oven, stir the squash, and return the pans to the oven, but switch the pans—the pan that was on the top rack should now be on the bottom rack.
- Turn the oven down to 400 degrees and bake the squash for 15 minutes more.
- Remove squash from the oven and sprinkle each pan with parmesan cheese. Stir and serve.
Serves 4. Active time 15 minutes; total time 55 minutes. Adapted from http://thepioneerwoman.com/cooking/2013/11/roasted-butternut-squash-with-pine-nuts-and-parmesan/