Parmesan Cheese Butternut Squash From:

Parmesan Cheese Butternut Squash


Servings: 6 [3/4-cup / 190-mL each]
Ingredients Preparation

1 [2-pound / 900-g] butternut squash
4 teaspoons [20 mL] olive oil
1 onion, cut into 1-inch [2.5-cm] chunks
1/4 teaspoon [1 mL] pepper
1/2 cup [125 mL] chicken broth
1/4 cup + 1 tablespoons [75 g] grated Parmesan cheese



Preheat oven to 425°F [220°C].
Peel, seed then cut butternut squash into 1-inch [2.5-cm] chunks.
Toss butternut squash chunks with 2 teaspoons [10 mL] of olive oil into a 15 x 10 x 3/4-inch [38 x 25 x 2-cm] baking pan.
Bake for 20 minutes.
Toss in onion chunks, pepper and remaining oil until well coated.
Spread into an een layer over bottom of pan.
Bake into preheated oven for approximately 20 minutes, until vegetables are tender.
Drizzle with chicken broth; mix lightly.
Sprinkle all over with 1/4 cup [60 g] of grated Parmesan cheese.
Toss to coat.
Transfer into a serving bowl, sprinkle with remaining cheese, and serve.