Melt-in-your-mouth and packed with flavor, this baked butternut squash recipe is sprinkled with parmesan and a mix of butter and olive oil, then roasted in the oven with smashed garlic and fresh sage, and finally brightened by a zesty dash of lemon juice right before serving. Your guests won’t believe their tastebuds! This super easy and delicious squash side dish might even take center stage at your Holiday table!
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Ingredients list for the Baked Butternut Squash recipe
- 1 large butternut squash with a long and thick neck
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter, melted
- 1 fresh sage sprig
- 1 teaspoon Italian seasoning
- 4 garlic cloves, crushed
- 1/2 cup freshly grated parmesan
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon coarse salt and freshly ground black pepper
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. To make the butternut squash rounds: Preheat your oven to 425ºF (210ºC). Cut the neck off of the butternut squash and keep the base for another use. Cut the stem from the end and peel. Cut the squash in eight slices crosswise, about 1/2 inch thick.
2. 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. Finally, sprinkle each round with parmesan, Italian seasoning, and a pinch of salt and black pepper.
3. Roast the garlic butter parmesan butternut squash in the oven for 25 – 30 minutes, depending on the thickness of your butternut slices – until tender and golden on the edges.
4. Remove from the oven, drizzle the baked butternut squash slices with lemon juice, then transfer to a serving platter with garlic and sage. Sprinkle with more coarse salt and fresh cracked pepper if you like. Serve the baked garlic butter parmesan butternut squash immediately. Enjoy!
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How to keep the baked butternut squash leftovers?
You can keep the baked butternut squash leftovers for 2 days in an airtight container in your refrigerator. Reheat in a skillet or in the oven.
More butternut squash recipes you might like
- Coconut Butternut Lentil Stew
- Garlic Butter Roasted Butternut Squash
- Roasted Butternut Parmesan
- Garlic Butter Butternut Squash Steaks
Photo credit: © Eatwell101.com
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Reviews
See what readers thought — or share how it turned out for you.
How did it turn out?
These were so delicious! I made a few with cinnamon sugar 😋thank you for sharing ❤️
I didn't have a long neck on my squash so my rounds were thinner but they came out beautifully! My three year old twin girls couldn't get enough!
I used frozen butternut squash, followed microwave directions and added all the ingredients to a pan and sautéed for a few minutes. It was sooooo good !!
I actually made this with sweet potatos but it turned out pretty well.
