Savory Roasted Butternut Squash Recipe - Allrecipes.com
Savory Roasted Butternut Squash Recipe
  • READY IN 1 hr

Savory Roasted Butternut Squash

Recipe by  

"This is a very simple side dish of butternut squash flavored with thyme that can go with anything! You can also think of it as a great substitute for a starch. It only takes a little bit of flavorful cheese to bring out the flavor of the squash!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    10 mins
  • COOK

    50 mins
  • READY IN

    1 hr

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Mix butternut squash, olive oil, thyme, black pepper, and salt in a large bowl until evenly coated. Spread mixture in a large baking dish in an even layer; cover with aluminum foil.
  3. Bake in preheated oven for 30 minutes; remove foil and stir in half the Romano cheese. Sprinkle remaining cheese on top. Return to oven, uncovered, and continue to bake until tender and golden brown, about 20 minutes more.
Kitchen-Friendly View

Footnotes

  • Cook's Note:
  • You can substitute freshly shredded Parmesan cheese.
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Reviews More Reviews

Dec 06, 2012

I can't rate this very well. I myself could only take a small bite....In that bite it was not right and was off putting. While 2 of my daughter's tried in and said it was sweet like an apricot, I was like what? the flavors that are combined with the squash, are not up to par with the pairing with the squash. The squash's sweetness is overpowering and you couldn't taste anything else. I didn't like this at all and neither did my husband and son. Sorry followed to a T and won't be made again, my apologies.

 
Feb 07, 2013

I thought this squash was pretty good. It is only the second time I have cooked butternut squash (the first was in a lasagna), so I don't have a lot to compare it to. However, I thought the flavor was nice and I liked the texture that roasting gave to it. I myself did not find it to be overly sweet and even my husband who doesn't generally like any kind of squash said it was okay. The hardest part of this recipe was peeling and chopping the squash; I might get the pre-chopped stuff they have at the store next time.

 

6 Ratings

Feb 24, 2013

is good

 

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Nutrition

  • Calories
  • 172 kcal
  • 9%
  • Carbohydrates
  • 24.8 g
  • 8%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 7.4 g
  • 11%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 5.2 g
  • 10%
  • Sodium
  • 192 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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