monday {menu}

 

{recipe from... here}

GARLIC BUTTER PARMESAN BAKED BUTTERNUT SQUASH

INGREDIENTS:

• 1 large butternut squash with a long and thick neck
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon unsalted butter, melted
• 1 fresh sage sprig
• 1 teaspoon Italian seasoning
• 4 garlic cloves, crushed
• 1/2 cup freshly grated parmesan
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon coarse salt and freshly ground black pepper

DIRECTIONS

1. To make the butternut squash rounds: Preheat your oven to 425ºF (210ºC). Cut the neck off of the butternut squash and keep the base for another use. Cut the stem from the end and peel. Cut the squash in eight slices crosswise, about 1/2 inch thick.

2. Transfer the butternut squash rounds to a lightly oiled baking pan. Arrange garlic and sage leaves around the butternut squash slices. Combine olive oil and melted butter together and drizzle over the butternut slices. Finally, sprinkle each round with parmesan, Italian seasoning, and a pinch of salt and black pepper. 

3. Roast the garlic butter parmesan butternut squash in the oven for 25 – 30 minutes, depending on the thickness of your butternut slices – until tender and golden on the edges.

4. Remove from the oven, drizzle the baked butternut squash slices with lemon juice, then transfer to a serving platter with garlic and sage. Sprinkle with more coarse salt and fresh cracked pepper if you like. Serve the baked garlic butter parmesan butternut squash immediately. Enjoy!