Baked Butternut Squash With Parmesan Cheese Recipes

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PARMESAN BUTTERNUT SQUASH



Parmesan Butternut Squash image

Butternut squash sprinkled with Parmesan and bread crumbs makes a superb side dish we love to share. Using the microwave cuts down on long roasting time. -Jackie O'Callaghan, West Lafayette, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 6

1 medium butternut squash (about 3 pounds), peeled and cut into 1-inch cubes
2 tablespoons water
1/2 cup panko bread crumbs
1/2 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Place squash and water in a large microwave-safe bowl. Microwave, covered, on high 15-17 minutes or until tender; drain., Preheat broiler. Transfer squash to a greased 15x10x1-in. baking pan. Toss bread crumbs with cheese, salt and pepper; sprinkle over squash. Broil 3-4 in. from heat 1-2 minutes or until topping is golden brown.

Nutrition Facts : Calories 112 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 168mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 6g fiber), Protein 4g protein. Diabetic Exchanges

ROASTED BUTTERNUT SQUASH PARMESAN



Roasted Butternut Squash Parmesan image

Easy Roasted Butternut Squash with Parmesan and Garlic. Simple and always delicious, this is one of the best roasted butternut squash recipes!

Provided by Erin Clarke / Well Plated

Categories     Side Dish

Time 30m

Number Of Ingredients 8

1 medium butternut squash (about 2 1/2 to 3 pounds, peeled and cut into 1/2-inch dice)
2 tablespoons extra-virgin olive oil
4 cloves garlic (minced (about 1 1/2 tablespoons))
1 teaspoon kosher salt
1/2 teaspoon Italian seasoning
1/4 teaspoon black pepper
1 cup finely shredded Parmesan cheese (about 4 ounces, divided)
1 tablespoon chopped fresh thyme

Steps:

  • Place a rack in the center of your oven and preheat to 400 degrees F. Line a large rimmed baking sheet with parchment paper.
  • In a large bowl, stir together the squash, olive oil, garlic, salt, Italian seasoning, pepper, and half of the Parmesan cheese. Spread into a single layer on the prepared baking sheet. Roast in the oven for 10 minutes.
  • Remove the pan from the oven and carefully toss the squash. Spread back into an even layer, sprinkle with the remaining Parmesan, then return to the oven and continue cooking until the squash is tender and the Parmesan is golden, about 10 additional minutes. Transfer to a bowl (or serve it right off the baking sheet). Sprinkle the thyme over the top. Enjoy hot.

Nutrition Facts : ServingSize 1 of 6, Calories 225 kcal, Carbohydrate 30 g, Protein 8 g, Fat 10 g, SaturatedFat 4 g, Fiber 5 g, Sugar 5 g

CRISPY PARMESAN-ROASTED BUTTERNUT SQUASH



Crispy Parmesan-Roasted Butternut Squash image

Salt, pepper, parmesan, and your choice of spice lend butternut squash a boost of flavor in this simple side dish.

Provided by BHG Test Kitchen

Time 45m

Number Of Ingredients 7

Nonstick cooking spray
1 1.5-1.75 pound butternut squash, peeled, seeded, and cut into 3/4-inch pieces*
2 tablespoon olive oil
0.5 teaspoon kosher salt
0.125 teaspoon black pepper
0.333 cup grated Parmesan cheese
0.25 teaspoon dried thyme, sage, or basil, crushed

Steps:

  • Preheat oven to 425°F. Coat a 15x10-inch baking pan with cooking spray. Place squash in prepared pan. Drizzle with oil and sprinkle with salt and pepper; toss to coat.
  • Roast 15 minutes. Stir squash; roast 5 minutes more. Stir in cheese and thyme. Roast 5 minutes or until squash is tender.

Nutrition Facts : Calories 154 kcal, Carbohydrate 18 g, Cholesterol 6 mg, Protein 3 g, SaturatedFat 2 g, Sodium 267 mg, Sugar 3 g, Fat 9 g, UnsaturatedFat 7 g

BAKED BUTTERNUT SQUASH WITH PARMESAN CHEESE



Baked Butternut Squash with Parmesan Cheese image

Kick up the fall menu when you make our Baked Butternut Squash with Parmesan Cheese recipe. Our Baked Butternut Squash with Parmesan Cheese is a hearty, flavorful dish that is sure to win you compliments!

Provided by My Food and Family

Categories     Home

Time 55m

Yield 6 servings

Number Of Ingredients 6

1 butternut squash (2 lb.), peeled, seeded and cut into 1-inch chunks
4 tsp. olive oil, divided
1 onion, cut into 1-inch chunks
1/4 tsp. pepper
1/2 cup fat-free reduced-sodium chicken broth
1/4 cup plus 1 Tbsp. KRAFT Grated Parmesan Cheese, divided

Steps:

  • Heat oven to 425ºF.
  • Toss squash with 2 tsp. oil on rimmed baking sheet; spread evenly onto bottom of baking sheet. Bake 20 min.
  • Add onions, pepper and remaining oil; mix lightly. Spread to form even layer on bottom of pan. Bake 20 min. or until vegetables are tender.
  • Drizzle with broth; mix lightly. Sprinkle with 1/4 cup Parmesan; toss to coat. Transfer to serving bowl; sprinkle with remaining Parmesan.

Nutrition Facts : Calories 110, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 130 mg, Carbohydrate 13 g, Fiber 4 g, Sugar 5 g, Protein 4 g

PARMESAN-ROASTED BUTTERNUT SQUASH



Parmesan-Roasted Butternut Squash image

The best qualities of a gratin shine in this incredibly simple side dish: Pieces of sweet butternut squash and a flurry of salty Parmigiano-Reggiano meld with cream to form a warm, cohesive whole.

Provided by Maggie Ruggiero

Categories     Gourmet     Thanksgiving     Fall     Dinner     Side     Vegetarian     Parmesan     Butternut Squash     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Milk/Cream

Yield 8 servings

Number Of Ingredients 4

2½ pounds butternut squash, peeled and cut into 1-inch pieces
¾ cup heavy cream
3 sage leaves
⅔ cup finely grated Parmigiano-Reggiano

Steps:

  • Preheat oven to 400°F with rack in middle.
  • Toss squash with cream, sage, 1 teaspoon salt, and ¼ teaspoon pepper in a 2-quart shallow baking dish. Bake, covered, 30 minutes.
  • Stir in half of cheese and sprinkle remainder on top. Roast, uncovered, until squash is tender and beginning to brown, about 20 minutes. Let stand about 5 minutes before serving (cream will thicken).
  • Cooks note: Butternut squash can be cut 1 day ahead and chilled in sealable bags. If you're making this entire menu, squash can be roasted at same time as mushroom and farro pie. Use upper and lower thirds of oven, switching position halfway through.

BAKED BUTTERNUT SQUASH WITH GARLIC AND CHEESE



Baked Butternut Squash with Garlic and Cheese image

Garlic complements the sweetness of the butternut squash very well. This is a great side or vegetarian main dish from the oven. If you cut the squash into small pieces, it will cut down on the cooking time as well.

Provided by kiki

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Time 1h

Yield 4

Number Of Ingredients 8

2 tablespoons olive oil
2 tablespoons finely chopped fresh parsley
1 teaspoon herbes de Provence
3 cloves garlic, minced
1 teaspoon salt
ground black pepper to taste
3 pounds butternut squash, peeled and diced
¼ cup grated Parmesan cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Combine olive oil, parsley, herbes de Provence, garlic, salt, and pepper in a large bowl. Add butternut squash pieces and toss to coat. Place in a single layer on an ungreased baking sheet.
  • Bake in the preheated oven until squash is soft, about 15 minutes. Turn squash pieces and bake 10 more minutes. Sprinkle with Parmesan cheese. Bake until golden brown, 15 to 25 minutes more.

Nutrition Facts : Calories 239.1 calories, Carbohydrate 41 g, Cholesterol 4.4 mg, Fat 8.6 g, Fiber 7 g, Protein 5.6 g, SaturatedFat 1.9 g, Sodium 673.1 mg, Sugar 7.6 g

ARUGULA SALAD WITH ROASTED BUTTERNUT SQUASH AND PARMESAN CHEESE



Arugula Salad with Roasted Butternut Squash and Parmesan Cheese image

A delicious fall salad with arugula, butternut squash, and shaved Parmesan cheese. Baked butternut squash has a wonderful sweet flavor that pairs well with the greens and cheese.

Provided by Anonymous

Categories     Salad     Green Salad Recipes     Arugula Salad Recipes

Time 55m

Yield 4

Number Of Ingredients 6

2 cups peeled and thinly sliced butternut squash
4 tablespoons olive oil, divided
1 tablespoon balsamic vinegar
salt and ground black pepper to taste
1 bunch arugula
¾ cup freshly shaved Parmesan cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Toss butternut squash with 1 tablespoon oil and spread on a baking sheet.
  • Bake in the preheated oven until squash is soft, about 30 minutes. Allow to cool for 10 minutes.
  • Stir together remaining 3 tablespoons olive oil, balsamic vinegar, salt, and pepper for the dressing.
  • Combine squash and arugula in a salad bowl, drizzle with dressing, and mix to combine. Serve topped with shaved Parmesan.

Nutrition Facts : Calories 233.6 calories, Carbohydrate 11.7 g, Cholesterol 13.2 mg, Fat 18.3 g, Fiber 2.4 g, Protein 8.1 g, SaturatedFat 4.5 g, Sodium 289 mg, Sugar 3.5 g

BAKED BUTTERNUT SQUASH AND PARMESAN CHEESE GRATIN



Baked Butternut Squash and Parmesan Cheese Gratin image

A delicious gratin dish that can be eaten as a main course for vegetarians or works very well as a tasty vegetable accompaniment. This simple gratin can be prepared beforehand and kept covered in the fridge - just remember to take it out for 30 minutes before baking it. The crumbly cheese topping contains pecans, however walnuts can be substituted if pecans aren't available.

Provided by French Tart

Categories     One Dish Meal

Time 55m

Yield 2-4 serving(s)

Number Of Ingredients 8

1 (2 -3 lb) butternut squash, peeled and seeded
4 ounces parmesan cheese, grated
2 ounces fresh breadcrumbs
2 ounces pecans or 2 ounces walnuts, roughly chopped
2 tablespoons fresh thyme leaves, finely chopped
2 ounces butter
salt
black pepper

Steps:

  • Cut the peeled and seeded butternut squash into 1" cubes or chunks and place them in to a well buttered gratin dish. Season the butternut squash generously with black pepper and a little salt.
  • Mix the grated parmesan cheese with the fresh bread crumbs, nuts and chopped thyme and then sprinkle over the top of the butternut squash.
  • Dot the butter all over the cheese and nut topping.
  • Bake it in a pre-heated oven, 200C/400F/Gas 6, for about 35 to 45 minutes, until the butternut squash is soft and the topping is golden brown.
  • Serves 2 as a main course and 4 as a vegetable accompaniment.
  • Serve piping hot with crusty bread and salad, if serving as a main course.

Nutrition Facts : Calories 963.7, Fat 61.7, SaturatedFat 26.6, Cholesterol 110.9, Sodium 1297.2, Carbohydrate 80.5, Fiber 13.4, Sugar 13.4, Protein 33.2

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