October Recipes

Garlic Parmesan Butternut Squash

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Plate of sliced Garlic Parmesan Butternut Squash
Hands On:
25 minutes
Total Time:
55 minutes


  • 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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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.

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