Parmesan Crusted Butternut Squash

Tender roasted butternut squash slices coated with Parmesan, garlic, and thyme, finished with crisp cheese edges in this easy vegetarian side dish.

Prep: 15 min · Cook: 30 min · Yield: 4 · Method: Oven

Ingredients

• 1 medium butternut squash
• 2 tablespoons olive oil
• 0.5 cup parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper

Cooking instructions

1. Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper. (about 10 min) — 425°F
2. Peel the squash, halve it lengthwise, and scoop out the seeds. Cut it into 1/2-inch-thick slices. (about 8 min)
3. Toss the squash slices with olive oil, garlic powder, thyme, salt, and pepper until evenly coated. (about 3 min)
4. Arrange the slices in a single layer on the prepared baking sheet. Sprinkle the Parmesan evenly over the tops. (about 2 min)
5. Roast until the squash is fork-tender and the Parmesan edges are deeply golden and crisp, 25 to 30 minutes. (about 30 min) — 425°F
6. Rest for 5 minutes, then serve warm. (about 5 min)