Plate of sliced Garlic Parmesan Butternut Squash

Hands On:

25 minutes

Total Time:

55 minutes

Serves:

Ingredients

1 (3 - 3½ lbs.) Butternut squash
3 clove(s) Garlic, crushed
1 Fresh thyme sprig, plus additional for garnish
3 tbsp Hy-Vee unsalted sweet cream butter, melted
2 tbsp Gustare Vita olive oil
½ cup Soirée grated Parmesan cheese
1 tsp Hy-Vee Italian seasoning
½ tsp Coarsely ground Hy-Vee sea salt
½ tsp Coarsely ground Hy-Vee black pepper, plus additional for garnish
1 tbsp Fresh lemon juice

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Preparation

Preheat oven to 425°. Lightly spray a large rimmed baking pan with nonstick spray; set aside.

Cut stem end from butternut squash; peel squash. Cut 8 (½-inch-thick) slices from the neck of the squash. Cut the rounded base of the squash lengthwise in half; remove and discard seeds. Cut each half crosswise into ½-inch-thick slices.

Place squash slices in a single layer in the prepared baking pan. Toss with crushed garlic cloves and 1 thyme sprig.

Stir together melted butter and olive oil; drizzle over squash. Stir together Parmesan cheese, Italian seasoning, salt, and ¼ teaspoon black pepper in a small bowl; sprinkle on top of squash. Roast for 25 to 30 minutes or until fork-tender. Remove from oven and drizzle with lemon juice.

To serve, transfer squash to a serving platter. Garnish with additional black pepper and thyme, if desired.