How to Roast Butternut Squash

Roasted butternut squash is pretty sweet on its own—but topped with rich brown butter and sharp Parm, it becomes a whole new kind of delicious. 

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Roasted Butternut Squash with Brown Butter and Parmesan

• Author: Misfits Market

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Ingredients

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• 1 large butternut squash, peeled, seeded, and cut into ½-inch thick slices
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1 teaspoon paprika
• ½ teaspoon cinnamon
• ½ teaspoon cumin
• ¼ teaspoon ground ginger
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter
• 2 tablespoons Parmesan, grated

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Instructions

1. Preheat oven to 450 degrees.
2. Add butternut squash to a baking sheet and toss with olive oil salt, paprika, cinnamon, cumin, ginger, and black pepper. Roast until squash is tender and browned, 35 to 45 minutes.
3. Add butter to a small saucepan and heat over medium-low until butter begins to smell nutty and turn golden brown. Remove from heat.
4. Add squash to a serving dish, then spoon brown butter over top. Use a microplane and generously grate Parmesan cheese directly over the squash.

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