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Fatima Jordan: "it was tasty and full of flavor!" Read More
7Ingredients
50Minutes
190Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. butternut squash (peeled and cut into small chunks)
- 3 cloves garlic (minced)
- 4 Tbsp. butter (melted, 2 ounces)
- 1 pinch salt
- 3 dashes black pepper
- 1/4 cup parsley leaves (finely chopped)
- 1/3 cup grated Parmesan cheese
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NutritionView More
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190Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories190Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol40mg13% |
| Sodium290mg12% |
| Potassium440mg13% |
| Protein5g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate15g5% |
| Dietary Fiber2g8% |
| Sugars2g |
| Vitamin A260% |
| Vitamin C50% |
| Calcium15% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(17)
Lisa Biffle 4 years ago
Delicious! I only seasoned with garlic salt and pepper. Then, added smoked gouda when I pulled it out of the oven.
Susan 4 years ago
I enjoyed it, but might add a bit more spice next time, and probably a different kind of white cheese, as parmesan didn't work so well for us.
Stephanie 5 years ago
Very delicious! I was making it on the fly and did not have fresh parsley, so I used dried. I imagine it would have been a better "crisp" flavor if I had the chance to use the fresh herbs. I did broil it on low for 5 minutes before and after adding the cheese once initial bake was through. Also, I did weight my 2lb. squash pre-trimmed and would not recommend measuring out your ingredients before skinning and de-seeding. All in all a great recipe and will definitely make again. I kept the good seeds of the squash so I can hopefully plant some in the Spring! ^-^
Mary Ann Miller 5 years ago
Exceptional flavor...what do you expect with butter and parmesan in it?! Suggest microwaving the squash as a whole, for 3 min (to make it easier to skin then cut up). Quite a few steps, but worth it.
Tammy 5 years ago
I used yellow squash instead as I couldn’t find butternut in any store. I made as a side dish for Thanksgiving and everyone loved it. Asked that I make it more often.
Pam 6 years ago
Turned out great!!! We love butternut squash and wanted to try something different. Will make again
T-Rexeterian 6 years ago
Perfect! I love this recipe, I did make a couple changes per what I had in my kitchen. I used basil leaves in the place of parsley and shredded mozzarella & provolone in the place of Parmesan. Wish I had made more, delicious!
Kim T. 7 years ago
Super yummy!! Very easy to do and makes the squash so irresistible! Great side dish for your holidays dinner
Sherry Petrapoulos 8 years ago
The squash was amazing!!!!! My mother in law had given us a good sized butternut squash that produced about a pound of flesh after peeling and scooping out seeds and pulp. I added in about 1 more teaspoon of butter and 1 more teaspoon of pepper. It turned out absolutely fantastic!!!!!
Bill M. 8 years ago
This has become one of my go-to winter dishes. The garlic and parmesan mix lift it to taste that even my kids love immensely.