Ingredients with Measurements:
- 1 medium-sized butternut squash, peeled and cut into 1-inch cubes
- 2 tablespoons unsalted butter, melted
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Line a baking sheet with parchment paper.
3. In a small bowl, mix together the melted butter and minced garlic.
4. In a large bowl, toss the butternut squash cubes with the butter and garlic mixture until evenly coated.
5. Spread the butternut squash cubes in a single layer on the prepared baking sheet.
6. Sprinkle the grated Parmesan cheese over the butternut squash cubes.
7. Season with salt and pepper to taste.
8. Roast the butternut squash in the preheated oven for 25-30 minutes or until tender and golden brown.
9. Garnish with chopped fresh parsley before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 135
- Fat: 7g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but adjust the amount of salt used accordingly.
- Grated Pecorino Romano cheese can be used instead of Parmesan cheese.
Variations:
- Add a pinch of cayenne pepper or red pepper flakes for a spicy kick.
- Substitute the garlic with minced shallots for a milder flavor.
- Sprinkle some chopped walnuts or pecans over the roasted butternut squash for added crunch.
Tips and tricks:
- Make sure to cut the butternut squash into evenly sized cubes for even roasting.
- Use a vegetable peeler to easily peel the butternut squash.
- For a more caramelized flavor, roast the butternut squash for an additional 5-10 minutes.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the roasted butternut squash in a shallow bowl or on a platter.
- Garnish with additional chopped fresh parsley or grated Parmesan cheese.
Garnishes:
- Chopped fresh parsley
- Grated Parmesan cheese
Pairings:
- This dish pairs well with roasted chicken or pork.
Suggested side dishes:
- Garlic roasted green beans
- Roasted sweet potatoes
- Quinoa salad
Troubleshooting advice:
- If the butternut squash is not tender after roasting, return it to the oven for an additional 5-10 minutes.
Food safety advice:
- Make sure to wash your hands and all utensils thoroughly before and after handling raw butternut squash.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Butternut squash is native to North America and has been cultivated for thousands of years by indigenous peoples.
Flavor profiles:
- The roasted butternut squash has a sweet and nutty flavor, while the garlic and Parmesan cheese add savory notes.
Serving suggestions:
- Serve the roasted butternut squash as a side dish or as a vegetarian main dish.
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