Parmesan-Roasted Butternut Squash

Parmesan-Roasted Butternut Squash
Photo by Jonny Valiant


  • 3 sage leaves
  • 2 ½ pounds butternut squash
  • 2/3 cup finely grated parmigiano-reggiano
  • ¾ cup heavy cream

Preheat oven to 400°F with rack in middle. Toss squash with cream, 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, abo...

View full recipe at Epicurious


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