Tasty Roasted Butternut Squash

3 servings
35 min

Sometimes the simplest things are the best. I always like to vary meals, and I hardly ever make the same veg too so I always have to come up with different ideas to make them interesting. I just love how flexible butternut squash is, and I the flavours you can layer on it are endless.

I have a personal preference for Italian herbs and flavours, so this combination works so well in creating a super tasty side dish that can go alongside pretty much anything, from a roast to a fish dish.

Let me know what you think if you try this!

Tasty Roasted Butternut Squash

Recipe details

  • 3  servings
  • Prep time: 5 Minutes Cook time: 30 Minutes Total time: 35 min
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Ingredients


  • 1/4 of a medium-sized butternut squash
  • 2-3 tbsp olive oil
  • 1 fresh Rosemary sprig (or 1 tsp dried rosemary)
  • 1 tbsp Parmesan
  • salt and pepper

Instructions


Take half of the bottom part of the butternut squash (the fat bit) and with a spoon scoop out the seeds
Peel the outside with a strong potato peeler. Slice the butternut squash really thinly (approx. 1 cm/less than half an inch) and place on a baking dish. Don’t overlap the slices, so if needed use more than one baking dish to distribute them.
Drizzle the olive oil on top, add a pinch of salt and pepper to taste and scatter the rosemary leaves.
Roast in a pre-heated oven at 180 degrees for around 30 minutes until a fork goes through them very easily. Sprinkle on top the Parmesan during the last 5 minutes of roasting.

This Italian Family
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