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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. 

Get the recipe for Roasted Butternut Squash with Brown Butter and Parmesan:

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Roasted Butternut Squash with Brown Butter and Parmesan

  • Author: Misfits Market


  • 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


  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.