Ingredients:

  • 2 lbs butternut squash, peeled and cubed into 1-inch pieces
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 3 cloves garlic, minced
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tbsp fresh parsley, finely chopped

Instructions:

  1. Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, toss the cubed butternut squash with olive oil, kosher salt, black pepper, and minced garlic until evenly coated.
  3. Spread the squash in a single layer on the prepared baking sheet, ensuring cubes do not crowd to avoid steaming.
  4. Roast for 15–20 minutes, or until the squash is tender when pierced with a fork and edges are golden-brown.
  5. Remove the pan from the oven and sprinkle the freshly grated Parmesan cheese evenly over the top of the roasted cubes.
  6. Return the pan to the oven for another 5–8 minutes until the cheese is bubbling and has turned a deep gold.
  7. Remove from heat and garnish with finely chopped fresh parsley.