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
- Heat oven to 350 degrees
- Peel butternut squash. Get through all the peel and any veins in the peel – get down to the super 100% orange part
- Cut the ends off the squash and cut the stem/neck away from the bulb portion
- Cut the stem in half and cube into 1 inch pieces
- Cut the bulb in half and remove all seeds/gunk inside (gunk is a technical term)
- 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
- Put all cubed squash in a deep glass baking dish
- Pour in the cream and mix well.
- Add in salt, pepper and sage – and continue to mix until all cubes are coated in cream and the sage.
- Sprinkle in 1/4 of the cheese and mix yet again.
- Place dish in oven for 30 minutes
- At 30 minutes, pull from oven and stir well yet again.
- 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.
- 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.
- I like to turn on the broiler for an additional 1-2 minutes to get the cheese topping bubbly and brown.
- Pull from oven. Let rest for about 5 minutes. Serve!