If you think butternut squash is only meant for soups or sweet casseroles, this Garlic Parmesan Roasted Butternut Squash is about to change your mind. While I love a good maple glaze, there is something absolutely addictive about the combination of caramelized squash and a crispy, salty parmesan crust.
This dish is my secret weapon for weeknight dinners. It takes just a few minutes to prep, but the results taste like they came from a high-end bistro. The high heat of the oven coaxes out the natural sugars of the squash, while the garlic and cheese create a savory “bark” that will have you picking pieces straight off the baking sheet. It’s the perfect side dish for roasted chicken, steak, or even as a hearty addition to a fall salad.
Why You’ll Love This Recipe
- The Ultimate “Crunch”: The parmesan cheese toasts in the oven, creating a crispy exterior that contrasts perfectly with the tender squash.
- Savory Over Sweet: A refreshing break from the typical brown sugar or cinnamon squash recipes.
- Simple & Fast: Only a handful of pantry staples are needed to transform a humble squash.
- Healthy & Hearty: Packed with vitamins and fiber, but tastes like a total indulgence.
Recipe Card Info
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 40 minutes
- Servings: 4
- Difficulty: Easy
Ingredients
- 1 medium butternut squash (about 2 lbs), peeled and cubed into 1-inch pieces
- 3 Tbsp extra virgin olive oil
- 4 cloves garlic, minced
- 1/2 cup freshly grated Parmesan cheese (the powdery kind works, but freshly grated is better!)
- 1 tsp dried oregano or Italian seasoning
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional, for a tiny hint of heat)
- Fresh parsley, chopped for garnish
Instructions
- Preheat: Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or silicone mat for easy cleanup.
- Toss: In a large mixing bowl, combine the butternut squash cubes, olive oil, minced garlic, dried oregano, salt, pepper, and red pepper flakes. Toss until every cube is well-coated.
- The Cheese Crust: Add the grated Parmesan cheese to the bowl and toss again. You want the cheese to stick to the oil-coated squash.
- Spread: Arrange the squash in a single layer on the prepared baking sheet. Pro Tip: Make sure the pieces aren’t touching too much! Airflow is what makes them crispy.
- Roast: Bake for 25–30 minutes. Halfway through, use a spatula to gently flip the pieces to ensure even browning.
- The Finish: The squash is done when it’s fork-tender and the Parmesan has turned a beautiful golden brown.
- Serve: Transfer to a serving dish, sprinkle with fresh parsley, and serve immediately.
Chef’s Tips for Success
- Tip 1 (Size Matters): Try to keep your cubes uniform in size. If some are tiny and some are huge, the small ones will burn before the large ones are cooked through.
- Tip 2 (Fresh Garlic): Use fresh garlic instead of the jarred stuff for this recipe. The fresh oils in the garlic help it “fuse” with the cheese during roasting.
- Tip 3 (High Heat): Don’t be afraid of the 400°F temperature. The high heat is what gives you those delicious caramelized edges rather than just “steamed” squash.
Encouraging Conclusion
This Garlic Parmesan Roasted Butternut Squash is a game-changer for anyone looking to add more vegetables to their diet without sacrificing flavor. It’s simple, rustic, and incredibly satisfying.
