Because life is busy (and complicated!), squash is in season, and we all need more yummy ways to eat our vegetables and convince picky family members to do the same: Easy Roasted Butternut Squash Parmesan.
Golden cubes of butternut squash tossed with a generous portion of Parmesan, garlic, and Italian spices, then baked until the squash is caramelized and tender and the Parmesan is browned, salty, and lightly crisp, this easy butternut squash recipe is everything your weeknight dinner routine needs.
Roasted Butternut Squash Parmesan delivers the sought-after healthy-side-dish factor that will leave you feeling accomplished and excellent for cooking it in the first place (look at me dominate my servings of veggies today!), and the subtle but delectable variation the Parmesan provides is a welcome twist to the standard weeknight roasted vegetable routine.
To roast a medley of vegetables, and for more tips and seasoning suggestions, check out my ultimate guide to Oven Roasted Vegetables.
The Best Roasted Butternut Squash Parmesan—A Simple but Special Recipe
We eat a fair amount of roasted butternut squash around here (my list of Healthy Butternut Squash Recipes is proof), and while I think it’s natural to automatically gravitate towards more sweet preparations like roasted butternut squash with brown sugar (this cinnamon Roasted Butternut Squash is my healthier version and a reader favorite), this Roasted Butternut Squash Parmesan makes a clear case for going savory.
The nuttiness of the Parmesan pairs well with the warmth of the squash and is a shoe-in with the roasted garlic too. Add a pinch of Italian seasoning and sprinkle of fresh thyme and you have a side dish that’s so addictive and satisfying, I had trouble leaving enough of it on the pan to snap a decent picture.
This Roasted Butternut Squash Parmesan is simple enough to cook on a weeknight (like this Roasted Acorn Squash). Don’t be surprised when your family members nibble it straight off the sheet pan faster than you can scoop it onto a plate.
With its special touches of Parmesan and garlic, this butternut squash is equally worthy of dinner party status, or even a place in your Thanksgiving spread.
How to Peel Butternut Squash
- I use a basic vegetable peeler like this one. It’s not fancy, but it works every time!
- I also find it helps to choose a butternut squash with a long “neck,” as this shape is quicker and easier to peel than a larger, wider base.
Roasted Butternut Squash Parmesan Recipe Notes
- If you’d like to make this Roasted Butternut Squash Parmesan for a crowd, transfer the cooked cubes into a serving dish, tent it with foil, then pop it into the oven to keep it warm until you are ready to serve. (Or give this hearty Butternut Squash Casserole recipe a try!)
- If you are looking for vegan roasted butternut squash recipes, check out my Cinnamon Roasted Butternut Squash (linked in the post above), Crockpot Butternut Squash Soup, Butternut Squash Quinoa Salad, or many of these easy butternut squash recipes.
Roasted Butternut Squash Parmesan
- 1 medium butternut squash about 2 1/2 to 3 pounds, peeled and cut into 1/2-inch dice
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic minced (about 1 1/2 tablespoons)
- 1 teaspoon kosher salt
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon black pepper
- 1 cup finely shredded Parmesan cheese about 4 ounces, divided
- 1 tablespoon chopped fresh thyme
- Place a rack in the center of your oven and preheat to 400 degrees F. Line a large rimmed baking sheet with parchment paper.
- In a large bowl, stir together the squash, olive oil, garlic, salt, Italian seasoning, pepper, and half of the Parmesan cheese. Spread into a single layer on the prepared baking sheet. Roast in the oven for 10 minutes.
- Remove the pan from the oven and carefully toss the squash. Spread back into an even layer, sprinkle with the remaining Parmesan, then return to the oven and continue cooking until the squash is tender and the Parmesan is golden, about 10 additional minutes. Transfer to a bowl (or serve it right off the baking sheet). Sprinkle the thyme over the top. Enjoy hot.
- Make-ahead tip: Squash can be cubed and stored (uncooked) in the refrigerator 1 day ahead.
- Store leftovers in the refrigerator for up to 4 days. Reheat gently in the microwave, a nonstick skillet, or in the oven.
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I love roasting vegetables but have never thought about adding Parmesan cheese to them. Just roasted some pumpkin that I had used for fall decorations at our front door. It is a good seasonal substitute for the butternut squash. Pinning your recipe and will be trying it soon. Thanks!
I hope you love it, Peggy! I think the cheese addition is wonderful.
My husband doesn’t eat squash but I love it – especially butternut. I like that this recipe is so straight forward and simple to put together. Added it to my grocery list already – hope I can find a smallish one.
Have a nice Thanksgiving. There’ll be 9 of us so I’m starting to get into cooking mode. I’m making your latest Sweet Potato Casserole; it really sounds good!
Hi Chris, that will just mean that there’s more for you to enjoy. ;) Happy Thanksgiving to you too!
This looks so good! Butternut squash is my new favorite food! I will be trying this for sure!
Oooh, love this cheesy squash!