Roasted Butternut Squash With Pine Nuts And Parmesan. Slice the skin off the sides, then cut the squash in half lengthwise and remove the seeds. Drizzle with oil and sprinkle with salt and pepper; toss to coat. Line a large rimmed baking sheet with parchment paper.
With this simple recipe, your roasted butternut squash will turn out perfectly tender on the inside and caramelized on the outside. Line baking sheet with parchment paper, or spray lightly with cooking spray. Spread out on prepared baking sheet. You can cook Roasted Butternut Squash With Pine Nuts And Parmesan using 0 ingredients and 0 steps. Here is how you cook that.
Ingredients of Roasted Butternut Squash With Pine Nuts And Parmesan
Place on prepared baking sheet and toss with olive oil and spices. Transfer the butternut squash rounds to a lightly oiled baking pan. Arrange garlic and sage leaves around the butternut squash slices. Combine olive oil and melted butter together and drizzle over the butternut slices.
Roasted Butternut Squash With Pine Nuts And Parmesan step by step
Use a knife to lop off the top and bottom off the squash. Slice the skin off the sides, then cut the squash in half lengthwise and remove the seeds. Spray a large sheet pan with oil. In a large bowl, add the squash, onion, oil, salt and pepper, to taste. Spread in an even layer on prepared sheet pan.