Parmesan-Roasted Butternut Squash
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 3/4 cup heavy cream
- Carbohydrate 18 g(6%)
- Cholesterol 37 mg(12%)
- Fat 11 g(17%)
- Fiber 3 g(12%)
- Protein 5 g(11%)
- Saturated Fat 7 g(34%)
- Sodium 144 mg(6%)
- Calories 179
Preparation Preheat oven to 400°F with rack in middle. Toss squash with cream, sage, 1 teaspoon salt, and 1/4 teaspoon 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’ notes:•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 (recipe precedes). Use upper and lower thirds of oven, switching position halfway through.
Preparation Preheat oven to 400°F with rack in middle. Toss squash with cream, sage, 1 teaspoon salt, and 1/4 teaspoon 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’ notes:•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 (recipe precedes). Use upper and lower thirds of oven, switching position halfway through.
