Ingredients with Measurements:
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 ounces Fior di Monte cheese, crumbled
- 2 tablespoons chopped fresh parsley
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, salt, and black pepper.
4. Spread the butternut squash in a single layer on the prepared baking sheet.
5. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and lightly browned.
6. Remove the baking sheet from the oven and sprinkle the crumbled Fior di Monte cheese over the roasted butternut squash.
7. Return the baking sheet to the oven and roast for an additional 5-7 minutes, or until the cheese is melted and bubbly.
8. Remove the baking sheet from the oven and sprinkle the chopped parsley over the top of the roasted butternut squash and cheese.
9. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 30-37 minutes
Temperature:
- Preheat the oven to 400°F.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 210
- Fat: 14g
- Saturated Fat: 6g
- Cholesterol: 25mg
- Sodium: 660mg
- Carbohydrates: 17g
- Fiber: 3g
- Sugar: 3g
- Protein: 7g
Substitutions for ingredients:
- Fior di Monte cheese can be substituted with any other soft cheese, such as goat cheese or feta cheese.
- Fresh parsley can be substituted with fresh thyme or rosemary.
Variations:
- Add 1/4 cup of chopped walnuts or pecans to the roasted butternut squash before adding the cheese.
- Drizzle 1 tablespoon of honey over the roasted butternut squash and cheese before serving.
Tips and tricks:
- Make sure to cut the butternut squash into evenly sized cubes to ensure even roasting.
- For a spicier version, add 1/2 teaspoon of red pepper flakes to the olive oil mixture before tossing with the butternut squash.
Storage instructions:
- Store any leftover roasted butternut squash with Fior di Monte in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the leftover roasted butternut squash with Fior di Monte in a baking dish and bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the roasted butternut squash with Fior di Monte on a platter and garnish with additional chopped parsley or thyme.
Garnishes:
- Chopped parsley or thyme
Pairings:
- This dish pairs well with roasted chicken or pork.
Suggested side dishes:
- Serve with a side of roasted vegetables or a green 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 the butternut squash thoroughly before peeling and cubing.
Food history:
- Butternut squash is native to North America and has been cultivated for thousands of years.
Flavor profiles:
- The roasted butternut squash has a sweet and nutty flavor, while the Fior di Monte cheese adds a creamy and tangy flavor.
Serving suggestions:
- Serve the roasted butternut squash with Fior di Monte as a side dish or as a vegetarian main course.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A