07
Aug
1 mediumlarge butternut squash 2 to 2 12 lbs 2 large garlic cloves minced. Top the butternut squash slices with the mushroom-shallot mixture.
Remove from the oven drizzle the baked butternut squash slices with lemon juice then transfer to a serving platter with garlic and sage.
Roasted butternut squash with parmesan. To make the butternut parmesan. Preheat your oven to 425F 220ºC. Cut the butternut squash horizontally and reserve the round bottom part for another recipe.
Peel the elongated part of the butternut and cut into thick slices. Preheat oven to 425. Step 2 Arrange butternut squash in a single layer on a rimmed baking sheet.
Coat with cooking spray. Sprinkle evenly with salt and pepper. Wedges of butternut squash are roasted until tender then sprinkled with Parmesan cheese and roasted some more to let the cheese melt.
Top it off with some fresh sage and lemon zest for. For the roasted squash. 1 mediumlarge butternut squash 2 to 2 12 lbs 2 large garlic cloves minced.
3 tablespoons finely chopped fresh parsley. 1 tablespoon 15 mL extra. Roast the garlic butter parmesan butternut squash in the oven for 25 30 minutes depending on the thickness of your butternut slices until tender and golden on the edges.
Remove from the oven drizzle the baked butternut squash slices with lemon juice then transfer to a serving platter with garlic and sage. Top the butternut squash slices with the mushroom-shallot mixture. Mix the freshly grated Parmesan with the panko breadcrumbs and divide this mixture on top of the squash.
For deeper flavors roast the butternut squash instead of steaming. Roast it on a baking sheet in a 400ºF oven for 30 minutes until browned and fully cooked. Use sweet potatoes another winter squash or pumpkin in place of the butternut squash.
Top each bowl with vegan parmesan cheese.