Butternut Squash Parmesan

Revised 2012 Oct 28

6 servings


1 butternut squash, about 2 lb., peeled, seeded and cut into 1-inch chunks
4 teaspoons olive oil, divided
1 onion, cut into 1-inch chunks
1/4 teaspoon pepper
1/2 cup chicken stock
1/4 cup Parmigiano Reggiano cheese, grated


Heat oven to 425F.

Toss squash with 2 tsp. oil in 15x10x3/4-inch pan; spread evenly onto bottom of pan. Bake 20 min.

Add onions, pepper and remaining oil; toss to coat. Spread to form even layer in pan. Bake 20 min. or until vegetables are tender.

Drizzle with broth; mix lightly. Sprinkle with 1/4 cup Parmesan; toss to coat. Transfer to serving bowl; sprinkle with remaining cheese.

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