Parmesan-roasted butternut squash recipe for a tasty side

Ingredients for Parmesan-roasted butternut squash

• 1,125 g butternut squash, peeled, cut into 2.5 cm pieces

• 180 ml double cream

• 3 sage leaves

• 80 g finely grated Parmigiano-Reggiano

How to make Parmesan-roasted butternut squash

1. Preheat the oven to 200°C (fan 180°C) with the rack positioned in the middle.

2. Toss the butternut squash with single cream, sage, 1 teaspoon of salt, and ¼ teaspoon of pepper in a 1.5-litre shallow casserole dish. Bake, covered, for 30 minutes.

3. Stir in half of the cheese and sprinkle the remaining cheese on top. Roast, uncovered, until the squash is tender and beginning to brown, about 20 minutes.

4. Allow the dish to stand for about 5 minutes before serving; the cream will thicken as it cools.

Cook's Note: The butternut squash can be prepared up to one day in advance and chilled in sealable bags. If you are preparing this dish alongside the mushroom and farro pie, you can roast the squash at the same time, using the upper and lower thirds of the oven, switching their positions halfway through cooking.

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.