Description
A simple and delicious recipe for crispy Parmesan roasted squash. This dish is perfect as a side or a light appetizer.
Ingredients
Scale
- 1 pound butternut squash, peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the squash cubes with olive oil, Parmesan cheese, garlic powder, salt, and pepper until evenly coated.
- Spread the squash in a single layer on a baking sheet.
- Roast for 20-25 minutes, or until the squash is tender and the edges are golden brown and crispy.
- Serve hot.
Notes
- For extra crispiness, ensure the squash is in a single layer on the baking sheet and do not overcrowd the pan.
- You can substitute butternut squash with acorn squash or zucchini.
- Add a pinch of red pepper flakes for a touch of heat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 6g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg
Keywords: crispy squash, parmesan squash, roasted vegetables, easy side dish, vegetarian recipe