Garlic Parmesan Roasted Butternut Squash

• Produce

  • 1 lb Butternut squash
  • 3 cloves Garlic

• Baking & Spices

  • 3 dashes Black pepper
  • 1 Pinch Salt

• Dairy

  • 1 2 stick butter (4 tablespoons
  • 1/3 cup Parmesan cheese, grated

• Other

  • Some arsley leaves, finely chopped

Found on rasamalaysia.com

Description

Ingredients

• 1 lb butternut squash, peeled and cut into small chunks
• 3 cloves garlic, minced
• 1/2 stick butter (4 tablespoons), melted
• Pinch of salt
• 3 dashes black pepper
• Some arsley leaves, finely chopped
• 1/3 cup grated parmesan cheese

Directions

• Preheat the oven to 400°F. Peel the butternut squash with a peeler and use a spoon to scrape the pulps and seeds. Cut into cubes and small chunks. In a salad bowl, toss the butternut squash cubes with the garlic, melted butter, salt, pepper, and parsley leaves. Transfer the butternut squash on a baking sheet. Spread out in an even and single layer (no overlap), and roast for about 40 minutes or until the surface becomes light brown and the flesh is tender and soft. Turn off the heat, remove from oven and sprinkle the Parmesan cheese on top of the squash. Put it back into the oven for 5 minutes until the cheese melted. Serve immediately.