Ingredients:

  • 2 lbs butternut squash, peeled and cubed into 1-inch pieces
  • 2 tbsp extra-virgin olive oil
  • 1 tsp garlic powder
  • ½ tsp kosher salt
  • ¼ tsp cracked black pepper
  • ½ cup freshly grated Parmesan cheese
  • 1 tbsp fresh parsley, finely chopped

Instructions:

  1. Heat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Pat the cubed butternut squash dry with paper towels to remove excess moisture. Note: Wet squash steams instead of roasting
  3. In a large mixing bowl, toss the squash cubes with olive oil, garlic powder, salt, and pepper.
  4. Stir in half of the grated Parmesan cheese until the cubes are evenly coated.
  5. Spread the squash in a single layer on the baking sheet and roast for 20 minutes without stirring.
  6. Remove the tray from the oven and sprinkle the remaining Parmesan over the top.
  7. Roast for an additional 5–10 minutes until the cheese is bubbling and edges are mahogany colored.
  8. Remove from oven and garnish immediately with fresh parsley.
  9. Let the pan rest for 3 minutes to allow the crust to set.