Ingredients:

  • 1 medium butternut squash (about 2 lbs / 900g), peeled, seeded, and cubed into 1-inch (2.5 cm) pieces
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 4 tablespoons unsalted butter, softened (57g)
  • 4 cloves garlic, minced (12g)
  • 1/4 cup grated Parmesan cheese (25g), plus extra for serving
  • 1 tablespoon chopped fresh parsley, for garnish (optional)
  • Pinch of red pepper flakes (optional, for a little kick!)

Instructions:

  1. Preheat oven to 400°F (200°C). Peel, seed, and cube the butternut squash.
  2. Toss the cubed squash with olive oil, salt, and pepper in a large bowl. Ensure each piece is coated!
  3. Spread the squash in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway through, until tender and lightly browned. Check doneness by poking with a fork – it should slide in easily.
  4. While the squash roasts, combine softened butter and minced garlic in a small bowl. Mix well.
  5. Remove the squash from the oven. Toss the roasted squash with the garlic butter and parmesan cheese until evenly coated.
  6. For an extra layer of cheesy goodness, broil for 1-2 minutes, watching carefully to prevent burning. (Optional)
  7. Garnish with fresh parsley (if using) and extra parmesan cheese. Serve immediately.