Roasted Parmesan Butternut Squash
This entry was posted on 10/16/2016.
Nonstick cooking spray
1 1 1/2 pound butternut squash, peeled, seeded, and cut into 3/4-inch pieces, or sliced into quarters.
2 tablespoons olive oil
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1/4 cup grated Parmesan cheese
1/4 teaspoon dried thyme, sage, or basil, crushed
Set oven to 425 degrees F. until warm. Coat a 15" x 10" baking pan with non-stick cooking spray. Place squash in prepared pan. Coat with oil and sprinkle with salt and pepper; toss to cover.
Roast 15 minutes or until tender for large pieces. Stir squash; roast 5 minutes more. Stir in cheese and thyme. Roast 5 minutes or until squash is tender. Enjoy right out of the oven!
Per serving: 154 kcal cal.
9 g fat (2 g sat. fat, 1 g polyunsaturated fat, 6 g monounsaturated fat)
6 mg cholesterol.
135 mg sodium.
18 g carbohydrates.
3 g fiber.
3 g sugar.
3 g protein.
Percent Daily Values are based on a 2,000 calorie diet