This recipe is available in French.
BCfresh Parmesan-Roasted Butternut Squash
Ingredients
- 1.1 kg (2 1/2 lb) BCfresh butternut squash peeled & cut into 2.54 cm (1") pieces
- 3/4 cup milk
- 3 sage leaves
- 2/3 cup finely-grated parmigiano-reggiano
- salt
- pepper
Instructions
- Toss squash with milk, sage, 1 teaspoon salt, and 1/4 teaspoon pepper in a 2-quart shallow baking dish. Bake, covered, 30 minutes.
- Stir in half of cheese and sprinkle remainder on top.
- Roast, uncovered, until squash is tender and beginning to brown, about 20 minutes.
- Let stand 5 minutes before serving.
Notes
This recipe is available in French.
