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Roasted Butternut Squash Bake
Teresa Ambra
Roasted Butternut Squash Bake is savory and sumptuous. This delectable side dish is perfect for the holidays especially if you want to include some with lower calorie fare! This casserole is wonderful to serve alongside any entree. Gluten free.
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Prep Time
15
minutes
mins
Cook Time
45
minutes
mins
Total Time
1
hour
hr
Course
Veggie Side Dish/Casserole
Cuisine
American
Servings
12
Calories
84
kcal
Equipment
1 9x13" glass baking dish
1 sharp knife
to cut vegetables
1 vegetable peeler
1 sharp knife
to cut squash
measuring cups
measuring spoons
1 wooden spoon
1 spatula
Ingredients
1x
2x
3x
1
large
butternut squash
– about 3 lbs., peeled and cut into small cubes
1/4 to 1/2
cup
olive oil
1
tsp.
Salt and pepper
to taste
1/4 to 1/3
cup
fresh parsley
chopped
3
cloves
garlic
minced
1/2
cup
6-cheese Italian cheese blend
Fontina, Asiago, Provolone, Mozzarella, Parmesan and Romano
Instructions
Spray a 9x13” glass baking dish with olive oil cooking spray.
Peel butternut squash and remove pulp; dice butternut squash.
Spread diced butternut squash over surface.
Sprinkle generously with salt and pepper.
Sprinkle with fresh parsley and garlic.
Drizzle olive oil over top of the veggies.
Bake at 400° for 45 minutes (uncovered).
Remove from oven.
Sprinkle cheese over top and stir the cheese into the butternut squash to combine.
Return to oven and bake an additional 5 minutes until cheese melts.
Notes
©
Can’t Stay Out of the Kitchen
Nutrition
Calories:
84
kcal
Carbohydrates:
9
g
Protein:
2
g
Fat:
5
g
Saturated Fat:
1
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
3
g
Cholesterol:
1
mg
Sodium:
174
mg
Potassium:
230
mg
Fiber:
1
g
Sugar:
1
g
Vitamin A:
6749
IU
Vitamin C:
15
mg
Calcium:
43
mg
Iron:
1
mg
Keyword
butternut squash, casserole, cheese, gluten free, parmesan cheese, side dish, vegetable
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