Roasted butternut squash with parmesan, lemon and sage
1
Points® value
Total Time
44 min
Prep
17 min
Cook
27 min
Serves
6
Difficulty
Easy
Turn leftovers into a tasty main dish: Cut squash into bite-size pieces and toss with hot cooked pasta. Add a little chicken broth to moisten and sprinkle with Parmesan and chopped fresh sage.
Ingredients
Cooking spray
2 spray(s)
Butternut squash
2½ pound(s), 1 medium, peeled, halved lengthwise, seeded
Extra virgin olive oil
1 tbsp(s), (15 ml)
Kosher salt
½ tsp(s), (2 ml)
Black pepper
¼ tsp(s), (1 ml) coarsely ground
Garlic
1 clove(s), large, chopped
Grated Parmesan cheese
3 tbsp(s), (45 ml) (preferably Parmigiano Reggiano)
Fresh sage
1 tsp(s), (5 ml) minced
Lemon zest
½ tsp(s), (2 ml) finely grated