Roasting butternut squash is a perfect way to bring out its natural sweetness, and when paired with savory Parmesan and fresh herbs, it transforms into a show-stopping side dish. This Parmesan-roasted butternut squash is crispy on the outside, tender on the inside, and coated in a buttery pecan herb topping with a hint of honey sweetness.
Are you drooling yet? ‘Cause I sure am! Add this to your fall dinner menu rotation or, even better, serve it at your next holiday gathering!
To complete the meal, consider trying one of my other festive holiday side dishes, such as crispy roasted garlic potatoes, creamed spinach with Gruyere, or my creamy pumpkin polenta!
What You’ll Need
- Large butternut squash, peeled, halved, and seeds removed. The squash should be cut into 1-inch pieces.
- Extra virgin olive oil
- Kosher salt, garlic powder, ground cinnamon, and black pepper, to season the squash pieces.
- Parmesan cheese, freshly grated for best flavor and taste
- Pecan topping: this is made with unsalted butter, pecans, fresh rosemary and sage, a little honey, and garlic.
Ingredient Substitution
- Butternut Squash: Try using acorn squash, sweet potatoes, or even pumpkin cubes next.
- Pecans: Swap with walnuts or slivered almonds if you prefer a different nut.
- Herbs: If you don’t have fresh rosemary or sage, substitute with thyme or a sprinkle of dried Italian seasoning.
- Honey: Maple syrup or agave nectar can be used in place of honey for a slightly different flavor profile.
Directions
For more detailed instructions, see the recipe card below.
- Prep the Squash: Preheat oven to 450°F. Toss cubed squash with olive oil, salt, garlic powder, cinnamon, and pepper. Spread on a sheet pan in a single layer.
- Roast: Bake for 20 minutes. Remove from oven, sprinkle with Parmesan, flip, and toss. Roast for another 15 minutes until tender and caramelized.
- Make Topping: Melt butter in a skillet over medium heat. Add pecans, rosemary, sage, and honey. Cook 2-3 minutes until fragrant. Add garlic and cook for 1 minute.
- Combine: Toss roasted squash with the pecan herb mixture, adjust seasoning, and garnish with fresh herbs and flaky sea salt.
FAQs
Yes! Pre-cut butternut squash saves time and works perfectly for this recipe. Just make sure the pieces are all roughly the same size so they cook evenly.
While the peel is technically edible, it can be a bit tough and chewy when roasted. Peeling the squash is recommended for the best texture.
Ari’s Best Tips!
- Single layer roasting: Be sure to spread the squash in an even, single layer on the baking sheet. Overcrowding the pan can cause the squash to steam rather than roast, preventing it from getting that perfect caramelization.
- Flipping for even roasting: Flipping the squash after the first 20 minutes ensures it gets crispy on all sides and evenly coats in the Parmesan cheese.
- Fresh Parmesan: Use freshly grated Parmesan for the best flavor and melting. Pre-grated cheese often contains additives that prevent it from melting as smoothly.
Make-Ahead, Leftovers, & Storage
I really like the texture of the squash best when roasted fresh, so while you can prep the cubed butternut squash a day or more in advance, I’d recommend cooking it right before serving.
- Leftovers and storage: Leftover Parmesan-roasted butternut squash can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat: Reheat leftovers in a 375°F oven for about 10 minutes until warmed through. You can also microwave it, but the oven will help maintain the crispiness of the Parmesan and the texture of the squash.
This dish can be frozen, though the texture of the squash may become softer after freezing. To freeze, allow the squash to cool completely, then transfer to an airtight container or freezer-safe bag. Freeze for up to 2 months. Thaw in the fridge overnight and reheat in the oven.
Serving Suggestions
This Parmesan-roasted butternut squash makes a fantastic side dish for roasted chicken, turkey, or pork. For a vegetarian meal, pair it with a quinoa or farro salad, which is hearty and veggie-packed!
With its gorgeous caramelized edges, crunchy pecan topping, and savory-sweet flavor, this Parmesan-roasted butternut squash is the perfect dish to celebrate fall’s best produce!
If you make this easy Butternut Squash recipe, please let us know by leaving a review and rating below!
And make sure to sign up for our newsletter and follow along on Instagram, TikTok, YouTube, Pinterest, and Facebook for more Well Seasoned recipes! Don’t forget to tag us on social channels when you make a recipe at #wellseasonedstudio and upload your photos below! We love seeing what you’re up to in the kitchen!
Parmesan-Roasted Butternut Squash with Pecans
Ingredients
- 1 large butternut squash, peeled, halved, seeds removed, and cut into 1-inch pieces (about 1½ lbs)
- 3 Tbsp extra virgin olive oil
- 1 tsp kosher salt
- ½ tsp garlic powder
- ¼ tsp ground cinnamon
- ¼ tsp freshly ground black pepper
- ¾ cup freshly grated Parmesan cheese
- 3 Tbsp unsalted butter
- ⅓ cup pecans, roughly chopped
- 2 Tbsp fresh rosemary, finely chopped
- 2 Tbsp fresh sage, finely chopped
- 1 Tbsp honey
- 1 clove garlic, finely chopped
- Flaky sea salt
Instructions
- Prep the butternut squash. Preheat an oven to 450F. Place cubed butternut squash on the sheet pan, then drizzle with 3 Tbsp extra virgin olive oil, 1 tsp kosher salt, ½ tsp garlic powder, ¼ tsp ground cinnamon, and ¼ tsp black pepper. Toss well, ensuring the squash is in a single, even layer.
- Roast the squash. Cook for 20 minutes, then carefully remove. Add ¾ cup freshly grated Parmesan cheese right on top, then use a spatula to flip the squash pieces over and toss with the Parmesan cheese. Return to the oven for an additional 15 minutes, or until the squash is caramelized and tender. Remove from the oven.
- Make the topping. Heat a small skillet over medium heat, then add 3 Tbsp unsalted butter, ⅓ cup chopped pecans, 2 Tbsp chopped rosemary, 2 Tbsp chopped sage, and 1 Tbsp honey. Cook, stirring as needed, until the butter has melted and the herbs are fragrant, about 2-3 minutes. Add chopped garlic, then cook for 1 minute more.
- Toss with herb mixture. Pour the pecan herb mixture on top of the squash, then toss to evenly coat. Taste and adjust seasoning if needed, then transfer to a large plate. Garnish with additional fresh herbs and a pinch of flaky sea salt. Enjoy!
Notes
- Optional add-ons: pomegranate seeds, crumbled goat cheese, shaved Parmesan.
- I think the texture of the roasted squash is best fresh, so while you can prep the ingredients in advance, I’d wait to roast until you’re ready to eat.
- Leftovers and storage: Leftover Parmesan-roasted butternut squash can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat: Reheat leftovers in a 375°F oven for about 10 minutes until warmed through. You can also microwave it, but the oven will help maintain the crispiness of the Parmesan and the texture of the squash.
- While the dish can be frozen, the texture of the squash may become softer after freezing.
Nutrition
The post Parmesan-Roasted Butternut Squash with Pecans appeared first on Well Seasoned Studio.