Description

These roasted butternut squash slices are coated in a delicious blend of garlic butter and parmesan, creating a rich, savory flavor with a hint of freshness from the sage and a touch of brightness from the lemon juice. Golden and tender, they make an inviting addition to any table, especially during the cooler months. Perfect for holiday gatherings or weeknight dinners, this dish combines the natural sweetness of butternut squash with the robust flavors of garlic and parmesan. The result is a mouthwatering side dish that complements any main course, while also standing out as a dish worth savoring on its own. Ideal for anyone looking to elevate their fall and winter meals with something both simple and impressive.

Ingredients

Units Scale

1 medium butternut squash
2 tablespoons olive oil
2 tablespoons unsalted butter, melted
3 cloves garlic, smashed
1/4 cup grated parmesan cheese
Fresh sage leaves (about 6-8)
Salt and black pepper to taste
1/2 teaspoon Italian seasoning
Juice of 1/2 lemon

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Instructions

Preheat the oven to 425ºF (210ºC).
Cut the neck off the butternut squash, set the base aside, and peel. Slice the neck into eight 1/2-inch rounds.
Arrange the squash slices in a lightly oiled baking pan. Add smashed garlic and sage leaves around them.
Mix olive oil and melted butter, then drizzle over the squash slices. Sprinkle each slice with parmesan, Italian seasoning, and salt and black pepper.
Roast for 25–30 minutes, until the squash is tender and edges are golden.
Drizzle with lemon juice before serving. Transfer to a platter with garlic and sage. Add more salt and pepper if desired. Serve immediately and enjoy!

Prep Time: 10 minutes
Cook Time: 25 minutes

Nutrition

Serving Size: 4
Calories: 180 kcal