Pecan and Parmesan Roasted Butternut Squash
The recipe Pecan and Parmesan Roasted Butternut Squash can be made in roughly 45 minutes. Watching your figure? This gluten free recipe has 214 calories, 4g of protein, and 15g of fat per serving. For 91 cents per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 6. 46 people have made this recipe and would make it again. A few people really liked this side dish. It is brought to you by Creative Culinary. A mixture of parsley leaves, salt, butternut squash, and a handful of other ingredients are all it takes to make this recipe so flavorful. With a spoonacular score of 68%, this dish is solid. Try Roasted Butternut Squash With Kale And Almond Pecan Parmesan, Parmesan-Roasted Butternut Squash, and Cinnamon Pecan Roasted Butternut Squash for similar recipes.
Servings: 6
Ingredients:
3 dashes black pepper
1/2 stick butter (4 Tbsp), melted
6 cups butternut squash
3 cloves garlic, minced
1/3 cup grated Parmesan cheese
1/4 cup chopped parsley leaves, loosely packed
1/2 cup chopped pecans, toasted
Pinch of Salt
Equipment:
oven
bowl
baking sheet
Cooking instruction summary:
Preheat the oven to 400 degrees In a large bowl, toss the squash with the garlic, salt, pepper, and parsley until well mixed. Pour the melted butter over the mixture and toss gently. Spread the mixture into a single layer on a rimmed baking sheet and roast for about 40 minutes or until just turning light brown and the flesh is tender and soft. Turn off the heat, remove the squash mixture from the oven and top with both the Parmesan cheese and the toasted pecans. Return to the oven for 5 minutes until the cheese starts to melt. Remove from the oven and serve immediately.
Step by step:
1. Preheat the oven to 400 degrees
2. In a large bowl, toss the squash with the garlic, salt, pepper, and parsley until well mixed.
3. Pour the melted butter over the mixture and toss gently.
4. Spread the mixture into a single layer on a rimmed baking sheet and roast for about 40 minutes or until just turning light brown and the flesh is tender and soft.
5. Turn off the heat, remove the squash mixture from the oven and top with both the Parmesan cheese and the toasted pecans. Return to the oven for 5 minutes until the cheese starts to melt.
6. Remove from the oven and serve immediately.
Nutrition Information:
covered percent of daily need
