Pecan and Parmesan Roasted Butternut Squash

Yields 4-6 Servings

Prep Time 10 min

Cook Time 40 min

Total Time 50 mins

An easy and delicious recipe for roasted butternut squash.


  • 6 cups butternut squash
  • 3 cloves garlic, minced
  • Pinch of Salt
  • 3 dashes black pepper
  • 1/4 cup chopped parsley leaves, loosely packed
  • 1/2 stick butter (4 Tbsp), melted
  • 1/3 cup grated Parmesan cheese
  • 1/2 cup chopped pecans, toasted


  1. Preheat the oven to 400 degrees
  2. In a large bowl, toss the squash with the garlic, salt, pepper, and parsley until well mixed.
  3. Pour the melted butter over the mixture and toss gently.
  4. Spread the mixture into a single layer on a rimmed baking sheet and roast for about 40 minutes or until just turning light brown and the flesh is tender and soft.
  5. Turn off the heat, remove the squash mixture from the oven and top with both the Parmesan cheese and the toasted pecans. Return to the oven for 5 minutes until the cheese starts to melt.
  6. Remove from the oven and serve immediately.

Recipe Notes

You could serve this straight from the baking sheet but I chose to scoop it into an oven safe bowl before topping with the pecans and Parmesan...prettier for serving at the table.

© 2018 Creative Culinary. All rights reserved.