Garlic Butter Parmesan Baked Butternut Squash

 Garlic Butter Parmesan Baked Butternut Squash

I am always looking for new ways to use up some of the butternut squash that I have grown, this year I seem to have quite a lot and its always good to find new things to do with them.

This recipe is very easy and you can adapt it to whatever you wish to add to the slices.  

Ingredients:  

    1 large butternut squash with a long and thick neck

    1 tablespoon extra-virgin olive oil

    1 tablespoon unsalted butter, melted

    Few fresh sage leaves

    1 teaspoon Italian seasoning

    4 garlic cloves, crushed

    1 tablespoon fresh lemon juice

    1/2 teaspoon coarse salt and freshly ground black pepper

Method:

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.

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.

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. 

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

I served this with hassel back potatoes and swordfish.

Yummy!