Best 6 Parmesan Roasted Butternut Squash Recipes

Indulge in the symphony of flavors with our Parmesan Roasted Butternut Squash! This dish takes you on a culinary adventure, where the natural sweetness of butternut squash harmonizes with the nutty, salty goodness of Parmesan cheese. Roasted to perfection, the squash caramelizes, intensifying its flavors and creating a delightful contrast with the crispy Parmesan crust. Served as a side dish or enjoyed as a vegetarian main course, this roasted butternut squash is sure to impress. In addition to the classic Parmesan Roasted Butternut Squash recipe, we've included variations to tantalize your taste buds. Discover the smoky Chipotle Maple Roasted Butternut Squash, where a blend of chipotle peppers and maple syrup adds a sweet and spicy kick. For a tangy twist, try the Lemon Herb Roasted Butternut Squash, bursting with the brightness of lemon and the freshness of herbs. And for those who love a cheesy indulgence, the Cheesy Bacon Roasted Butternut Squash combines melted cheddar cheese and crispy bacon for an irresistible combination. With its versatility and irresistible flavors, our Parmesan Roasted Butternut Squash and its variations are culinary masterpieces waiting to be savored.

Here are our top 6 tried and tested recipes!

PARMESAN BUTTERNUT SQUASH

Parmesan Butternut Squash image

Butternut squash sprinkled with Parmesan and bread crumbs makes a superb side dish we love to share. Using the microwave cuts down on long roasting time. -Jackie O'Callaghan, West Lafayette, Indiana

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 6

Ingredients

1 medium butternut squash (about 3 pounds), peeled and cut into 1-inch cubes
2 tablespoons water
1/2 cup panko bread crumbs
1/2 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

Place squash and water in a large microwave-safe bowl. Microwave, covered, on high 15-17 minutes or until tender; drain., Preheat broiler. Transfer squash to a greased 15x10x1-in. baking pan. Toss bread crumbs with cheese, salt and pepper; sprinkle over squash. Broil 3-4 in. from heat 1-2 minutes or until topping is golden brown.

Nutrition Facts : Calories 112 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 168mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 6g fiber), Protein 4g protein. Diabetic Exchanges

CRISPY PARMESAN-ROASTED BUTTERNUT SQUASH

Crispy Parmesan-Roasted Butternut Squash image

Salt, pepper, parmesan, and your choice of spice lend butternut squash a boost of flavor in this simple side dish.

Provided by BHG Test Kitchen

Time 45m

Number Of Ingredients 7

Ingredients

Nonstick cooking spray
1 1.5-1.75 pound butternut squash, peeled, seeded, and cut into 3/4-inch pieces*
2 tablespoon olive oil
0.5 teaspoon kosher salt
0.125 teaspoon black pepper
0.333 cup grated Parmesan cheese
0.25 teaspoon dried thyme, sage, or basil, crushed

Steps:

Preheat oven to 425°F. Coat a 15x10-inch baking pan with cooking spray. Place squash in prepared pan. Drizzle with oil and sprinkle with salt and pepper; toss to coat.
Roast 15 minutes. Stir squash; roast 5 minutes more. Stir in cheese and thyme. Roast 5 minutes or until squash is tender.

Nutrition Facts : Calories 154 kcal, Carbohydrate 18 g, Cholesterol 6 mg, Protein 3 g, SaturatedFat 2 g, Sodium 267 mg, Sugar 3 g, Fat 9 g, UnsaturatedFat 7 g

PARMESAN-ROASTED BUTTERNUT SQUASH

Parmesan-Roasted Butternut Squash image

The best qualities of a gratin shine in this incredibly simple side dish: Pieces of sweet butternut squash and a flurry of salty Parmigiano-Reggiano meld with cream to form a warm, cohesive whole.

Provided by Maggie Ruggiero

Categories Gourmet Thanksgiving Fall Dinner Side Vegetarian Parmesan Butternut Squash Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Milk/Cream

Yield 8 servings

Number Of Ingredients 4

Ingredients

2½ pounds butternut squash, peeled and cut into 1-inch pieces
¾ cup heavy cream
3 sage leaves
⅔ cup finely grated Parmigiano-Reggiano

Steps:

Preheat oven to 400°F with rack in middle.
Toss squash with cream, sage, 1 teaspoon salt, and ¼ teaspoon pepper in a 2-quart shallow baking dish. Bake, covered, 30 minutes.
Stir in half of cheese and sprinkle remainder on top. Roast, uncovered, until squash is tender and beginning to brown, about 20 minutes. Let stand about 5 minutes before serving (cream will thicken).
Cooks note: Butternut squash can be cut 1 day ahead and chilled in sealable bags. If you're making this entire menu, squash can be roasted at same time as mushroom and farro pie. Use upper and lower thirds of oven, switching position halfway through.

CRISPY PARMESAN-ROASTED BUTTERNUT SQUASH RECIPE - (4.5/5)

Crispy Parmesan-Roasted Butternut Squash Recipe - (4.5/5) image

Provided by Traceylu-2

Number Of Ingredients 7

Ingredients

Nonstick cooking spray
1 1/2 pound butternut squash, peeled, seeded, and cut into 3/4-inch pieces*
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/8 teaspoon black pepper
1/3 cup grated Parmesan cheese
1/4 teaspoon dried thyme, sage, or basil, crushed (1/4 tsp Penzey's Pasta Sprinkle)

Steps:

Preheat oven to 425 degrees F. Coat a 15x10-inch baking pan with cooking spray. Place squash in prepared pan. Drizzle with oil and sprinkle with salt and pepper; toss to coat. Roast 15 minutes. Stir squash; roast 5 minutes more. Stir in cheese and thyme. Roast 5 minutes or until squash is tender.

PARMESAN-BUTTERNUT SQUASH GRATIN

Parmesan-Butternut Squash Gratin image

Crispy bread crumbs add a bit of crunch to tender slices of butternut squash seasoned with garlic and Parmesan, making this a can't-miss side that even veggie skeptics adore. It's also easy to make ahead - perfect for holiday feasts.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h15m

Yield 6

Number Of Ingredients 8

Ingredients

1 butternut squash (2 1/2 lb)
1/4 cup butter or margarine
2 large cloves garlic, finely chopped
1/4 cup Progresso™ panko bread crumbs
1/3 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup chopped fresh parsley

Steps:

Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Peel, halve lengthwise and seed squash; cut into 1/2-inch-thick slices. Arrange with slices overlapping slightly in bottom of baking dish.
In 2-quart saucepan, melt butter over medium heat. Reduce heat to low. Add garlic; cook 2 to 3 minutes, stirring frequently, until garlic is soft and butter is infused with garlic flavor. Do not let butter brown.
In small bowl, mix bread crumbs, cheese and 1 tablespoon of the butter-garlic mixture.
Brush squash slices with remaining butter-garlic mixture. Sprinkle with salt, pepper and bread crumb mixture.
Bake uncovered 30 to 40 minutes or until squash is tender when pierced with fork. Increase oven temperature to 425°F; bake 5 to 10 minutes longer or until lightly browned. Before serving, sprinkle parsley over top.

Nutrition Facts : Calories 180, Carbohydrate 18 g, Cholesterol 25 mg, Fat 2, Fiber 2 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 6 g, TransFat 0 g

SIMPLE ROASTED BUTTERNUT SQUASH

Simple Roasted Butternut Squash image

Butternut squash is so good on its own, that barely any seasoning is needed. This recipe is so simple and easy.

Provided by MChele

Categories Side Dish Vegetables Squash

Time 40m

Yield 4

Number Of Ingredients 4

Ingredients

1 butternut squash - peeled, seeded, and cut into 1-inch cubes
2 tablespoons olive oil
2 cloves garlic, minced
salt and ground black pepper to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.
Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.

Nutrition Facts : Calories 176.8 calories, Carbohydrate 30.3 g, Fat 7 g, Fiber 5.1 g, Protein 2.6 g, SaturatedFat 1 g, Sodium 10.6 mg, Sugar 5.6 g

Tips:

Choose firm, ripe butternut squash with smooth, unblemished skin.
Use a sharp knife to cut the squash in half lengthwise. Scoop out the seeds and pulp from the center of each half.
Drizzle the squash halves with olive oil and sprinkle with salt and pepper. Rub the oil and seasonings into the squash flesh.
Place the squash halves cut-side up on a baking sheet. Roast in a preheated oven at 425 degrees Fahrenheit for 30-40 minutes, or until the squash is tender and slightly caramelized.
While the squash is roasting, prepare the Parmesan cheese mixture. Grate Parmesan cheese and mix it with bread crumbs, chopped parsley, and garlic powder.
Once the squash is roasted, remove it from the oven and let it cool slightly. Then, sprinkle the Parmesan cheese mixture evenly over the squash halves.
Return the squash to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and golden brown.
Remove the squash from the oven and let it cool for a few minutes before serving.

Conclusion:

Parmesan roasted butternut squash is a delicious and versatile dish that can be served as a side dish, main course, or appetizer. It is a healthy and nutritious dish that is perfect for fall and winter meals. The squash is roasted until tender and slightly caramelized, and the Parmesan cheese mixture adds a delicious and savory flavor. This dish is sure to be a hit with your family and friends.