Butternut Squash Roast


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Butternut squash is one of my favorite vegetables. If you haven’t tried it you are missing out! It is so yummy! I use it in pasta, sauces, soups, salads, and its great just on its own. This recipe really highlights the squash and is super duper simple. Its only got 6 ingredients!! Just in time for Thanksgiving, here is a delicious ooey gooey delicious butternut squash roast recipe.


  • One large butternut squash
  • 3/4 cup heavy cream
  • 1 cup shredded parmesan regiano cheese
  • 2 tablespoons ground dried sage
  • 1 tsp salt
  • 1 tablespoon fresh ground pepper


  1. Heat oven to 350 degrees
  2. Peel butternut squash. Get through all the peel and any veins in the peel – get down to the super 100% orange part
  3. Cut the ends off the squash and cut the stem/neck away from the bulb portion
  4. Cut the stem in half and cube into 1 inch pieces
  5. Cut the bulb in half and remove all seeds/gunk inside (gunk is a technical term)
  6. Lay the bulb halves flat side down and slice into 1 inch rings…and then into 1 inch cubes. This doesn’t have to be perfect, some of the bulb angles will be ‘off’ because it was a round shape
  7. Put all cubed squash in a deep glass baking dish
  8. Pour in the cream and mix well.
  9. Add in salt, pepper and sage – and continue to mix until all cubes are coated in cream and the sage.
  10. Sprinkle in 1/4 of the cheese and mix yet again.
  11. Place dish in oven for 30 minutes
  12. At 30 minutes, pull from oven and stir well yet again.
  13. While squash is out of the oven, test a few pieces of squash by inserting a fork. The fork should easily insert and not be firm. It should feel like a fully cooked potato. If not done, put back in oven for another 10 minutes and continue this cooking until the squash is cooked through.
  14. When the squash is fully cooked, sprinkle the rest of the parm/reg cheese on top and put back in the oven for about 3 minutes until melted.
  15. I like to turn on the broiler for an additional 1-2 minutes to get the cheese topping bubbly and brown.
  16. Pull from oven. Let rest for about 5 minutes. Serve!

Butternut squash, bulbs and necks of vegetable – ready to chop


Getting the gunk and seeds from the squash


Butternut squash, ready to chop


Butternut squash in baking pan


All ingredients in baking pan – pre mixed and pre cooking.


Squash mixed in pan w/ all ingredients – ready for oven


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Final product!


Final dish. Steak, squash, asparagus.




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