Parmesan-Roasted Butternut Squash

Ingredients for Parmesan-Roasted Butternut Squash

• 1.1kg butternut squash, peeled and cut into 1-inch pieces

• 3/4 cup double cream

• 3 sage leaves

• 2/3 cup finely grated Parmigiano-Reggiano

Preheat oven to 204°C with rack in middle.

Toss squash with cream, sage, 1 teaspoon salt, and 1/4 teaspoons pepper in a 2-quart shallow baking dish. Bake, covered, 30 minutes.

Stir in half of cheese and sprinkle remainder on top. Roast, uncovered, until squash is tender and beginning to brown, about 20 minutes. Let stand about 5 minutes before serving (cream will thicken).

Cooks note: Butternut squash can be cut 1 day ahead and chilled in sealable bags. If you're making this entire menu, squash can be roasted at same time as mushroom and farro pie. Use upper and lower thirds of oven, switching position halfway through.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.