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Parmesan Roasted Butternut Squash Recipe

This Parmesan roasted butternut squash is tender on the inside, lightly crisp around the edges, and coated with a savory mixture of garlic, herbs, and grated Parmesan cheese. The natural sweetness of the squash balances the salty cheese, creating a flavorful side dish with very little preparation.
Made with simple ingredients and roasted on a single baking sheet, this recipe is easy enough for weeknight dinners and special enough for holiday meals. Serve it alongside roasted chicken, grilled fish, or your favorite vegetarian main course.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Side Dish
Cuisine American
Servings 4 servings
Calories 190 kcal

Equipment

  • Large baking sheet
  • Parchment paper
  • Sharp knife
  • Vegetable Peeler
  • Cutting board
  • Large mixing bowl
  • Measuring cups and spoons
  • Spatula

Ingredients
  

  • 1 medium butternut squash about 2 pounds
  • 2 tablespoons olive oil
  • ½ cup finely grated Parmesan cheese
  • 2 cloves garlic minced
  • ½ teaspoon Italian seasoning
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon chopped fresh parsley
  • ¼ teaspoon red pepper flakes optional

Instructions
 

  • Prepare the Squash: Preheat the oven to 425°F (220°C). Peel the butternut squash, cut it in half lengthwise, and scoop out the seeds. Cut the flesh into evenly sized 1-inch cubes.
  • Season the Squash: Place the squash cubes in a large mixing bowl. Add the olive oil, minced garlic, Italian seasoning, paprika, salt, and black pepper. Toss until all the pieces are evenly coated.
  • Add the Parmesan: Sprinkle the grated Parmesan over the seasoned squash. Toss gently to distribute the cheese across the cubes, reserving a little Parmesan for the final garnish if desired.
  • Arrange on the Baking Sheet: Line a large baking sheet with parchment paper. Spread the squash cubes in a single layer, leaving space between them. Avoid overcrowding so the edges can caramelize properly.
  • Roast Until Tender: Place the baking sheet in the preheated oven and roast for 15–18 minutes. Remove the pan and turn the squash pieces with a spatula.
  • Finish Roasting: Return the squash to the oven and roast for another 15–17 minutes, until fork-tender and golden around the edges. The Parmesan should form lightly crisp spots on the surface.
  • Add Fresh Herbs: Remove the baking sheet from the oven and let the squash rest for a couple of minutes. Sprinkle with chopped parsley, red pepper flakes if using, and the reserved Parmesan.
  • Serve Warm: Transfer the roasted squash to a serving dish. Serve immediately while the edges are crisp and the centers are tender.

Notes

Choose a firm butternut squash with smooth skin and no soft spots.
Cut the squash into evenly sized cubes to ensure consistent cooking.
Use finely grated Parmesan because it coats the squash more evenly and melts well.
Spread the cubes in a single layer. Use two baking sheets if necessary.
For extra crisp edges, pat the squash dry before seasoning.