Ingredients with Measurements:
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh sage
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
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 large bowl, toss the cubed butternut squash with olive oil, chopped sage, salt, and black pepper.
4. Spread the seasoned butternut squash in a single layer on the prepared baking sheet.
5. Roast the butternut squash in the preheated oven for 25-30 minutes or until tender and lightly browned.
6. In a small bowl, mix together the grated Parmesan cheese and breadcrumbs.
7. Sprinkle the Parmesan and breadcrumb mixture over the roasted butternut squash.
8. Return the baking sheet to the oven and roast for an additional 5-10 minutes or until the topping is golden brown and crispy.
9. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 35-40 minutes
Temperature:
- 400°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 180
- Fat: 9g
- Carbohydrates: 23g
- Protein: 5g
- Fiber: 4g
- Sugar: 4g
Substitutions for ingredients:
- Sage can be substituted with rosemary or thyme.
- Parmesan cheese can be substituted with any hard cheese.
Variations:
- Add chopped walnuts or pecans to the Parmesan and breadcrumb mixture for added crunch.
- Drizzle balsamic glaze over the roasted butternut squash before serving.
- Add cooked quinoa or brown rice to the roasted butternut squash for a heartier meal.
Tips and Tricks:
- Make sure to cut the butternut squash into evenly sized cubes to ensure even roasting.
- Use a sharp knife to peel the butternut squash to make the process easier.
- For a vegan version, omit the Parmesan cheese or use a vegan alternative.
Storage Instructions:
- Store any leftovers 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 and sage quadro in individual ramekins for an elegant presentation.
- Garnish with fresh sage leaves or chopped parsley.
Garnishes:
- Fresh sage leaves
- Chopped parsley
Pairings:
- Grilled chicken or steak
- Roasted vegetables
- Green salad
Suggested Side Dishes:
- Garlic mashed potatoes
- Steamed broccoli
- Roasted carrots
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 the butternut squash thoroughly before peeling and cubing it.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food History:
- Butternut squash is native to North America and was first cultivated by Native Americans over 10,000 years ago.
Flavor Profiles:
- The roasted butternut squash has a sweet and nutty flavor that pairs well with the earthy sage and salty Parmesan cheese.
Serving Suggestions:
- Serve the roasted butternut squash and sage quadro as a side dish or a vegetarian main course.
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Taste: Savory, Herbaceous, Sweet, Earthy, Nutty