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Parmesan-Roasted Butternut Squash Recipe

Parmesan-Roasted Butternut Squash Recipe

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Ingredients:

Serving

2 1/2 lb butternut squash, peeled and cut into 1-inch pieces
3/4 cup heavy cream
3 sage leaves
2/3 cup finely grated parmigiano-reggiano

Directions:

Preheat oven to 400°F with rack in middle.
Toss squash with cream, sage, 1 teaspoon salt, and 1/4 teaspoon pepper in a 2-quart shallow baking dish. Bake, covered, 30 minutes.
Stir in half of cheese and sprinkle remainder on top. Roast, uncovered, until squash is tender and beginning to brown, about 20 minutes. Let stand about 5 minutes before serving (cream will thicken).
Cooks notes: Butternut squash can be cut 1 day ahead and chilled in sealable bags. If youre making this entire menu, squash can be roasted at same time as mushroom and farro pie (recipe precedes). Use upper and lower thirds of oven, switching position halfway through.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	179.27 Kcal (751 kJ)
Calories from fat	85.61 Kcal
		% Daily Value*
Total Fat	9.51g	15%
Cholesterol	33.25mg	11%
Sodium	128.84mg	5%
Potassium	507.29mg	11%
Total Carbs	17.34g	6%
Sugars	2.83g	11%
Dietary Fiber	2.83g	11%
Protein	8.18g	16%
Vitamin C	29.9mg	50%
Vitamin A	1.4mg	47%
Iron	1.4mg	8%
Calcium	75.3mg	8%

Amount Per 100 g
Calories	103.75 Kcal (434 kJ)
Calories from fat	49.55 Kcal
		% Daily Value*
Total Fat	5.51g	15%
Cholesterol	19.24mg	11%
Sodium	74.56mg	5%
Potassium	293.6mg	11%
Total Carbs	10.04g	6%
Sugars	1.64g	11%
Dietary Fiber	1.64g	11%
Protein	4.73g	16%
Vitamin C	17.3mg	50%
Vitamin A	0.8mg	47%
Iron	0.8mg	8%
Calcium	43.6mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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