I love butternut squash and think that roasting brings out its best flavor. Truth is, I’ll eat it any old way it’s prepared, but this is my favorite. I’ve cooked with it a lot over the past several months (here’s my butternut squash chile quesadilla recipe!) and I’m hanging on to it well into Spring this year! My favorite way to prepare butternut squash is super simply with garlic, thyme and a little fresh grated parmesan cheese. Can we agree that fresh parm makes everything better?
It only takes a few minutes to peel and cut a squash to get it ready to roast. Then you just wait a short while as it becomes creamy on the inside and crispy on the edges. The garlic and thyme are savory, which perfectly balances the sweet squash.
Mouth watering yet? Let’s cook.
I hope you’ll try this perfect Meatless Monday recipe! If you do, SHOW ME! Tag #mybusykitchen and I’ll share your posts.
Leave a comment below and let me know how you like to cook (or eat) butternut squash! – Tiffany
- 1 butternut squash
- 1 tbsp olive oil
- 1 tbsp melted butter
- 3 cloves garlic, minced
- 4-5 sprigs thyme
- 1/4 cup fresh grated parmesan cheese
- salt & pepper
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Heat the oven to 425 degrees.
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Peel the butternut squash. Cut in half lengthwise, clean out seeds and then slice evenly.
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Spray a baking dish with non-stick cooking spray.
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Line the squash slices in the baking dish so they overlap each other.
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Brush squash with olive oil.
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Sprinkle with minced garlic.
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Remove thyme leaves from stems and sprinkle over squash.
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Salt & pepper to taste.
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Top squash with 1/2 of the parmesan cheese. Save the rest for serving.
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Melt butter and drizzle over the top.
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Place in preheated oven for 20 minutes or until squash is soft.
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Top with remaining parmesan cheese and serve hot.
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