Pecan and Parmesan Roasted Butternut Squash

The recipe Pecan and Parmesan Roasted Butternut Squash can be made in roughly 45 minutes. Watching your figure? This gluten free recipe has 214 calories, 4g of protein, and 15g of fat per serving. For 91 cents per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 6. 46 people have made this recipe and would make it again. A few people really liked this side dish. It is brought to you by Creative Culinary. A mixture of parsley leaves, salt, butternut squash, and a handful of other ingredients are all it takes to make this recipe so flavorful. With a spoonacular score of 68%, this dish is solid. Try Roasted Butternut Squash With Kale And Almond Pecan Parmesan, Parmesan-Roasted Butternut Squash, and Cinnamon Pecan Roasted Butternut Squash for similar recipes.

Servings: 6

 

Ingredients:

3 dashes black pepper

1/2 stick butter (4 Tbsp), melted

6 cups butternut squash

3 cloves garlic, minced

1/3 cup grated Parmesan cheese

1/4 cup chopped parsley leaves, loosely packed

1/2 cup chopped pecans, toasted

Pinch of Salt

Equipment:

oven

bowl

baking sheet

Cooking instruction summary:

Preheat the oven to 400 degrees In a large bowl, toss the squash with the garlic, salt, pepper, and parsley until well mixed. Pour the melted butter over the mixture and toss gently. 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. 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. Remove from the oven and serve immediately.

 

Step by step:


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.


Nutrition Information:

Quickview
214k Calories
4g Protein
15g Total Fat
18g Carbs
13% Health Score
Limit These
Calories
214k
11%

Fat
15g
23%

  Saturated Fat
6g
40%

Carbohydrates
18g
6%

  Sugar
3g
4%

Cholesterol
24mg
8%

Sodium
170mg
7%

Get Enough Of These
Protein
4g
9%

Vitamin A
15380IU
308%

Vitamin K
44µg
42%

Vitamin C
33mg
40%

Manganese
0.75mg
37%

Potassium
560mg
16%

Vitamin E
2mg
16%

Magnesium
62mg
16%

Fiber
3g
15%

Calcium
149mg
15%

Vitamin B1
0.2mg
14%

Vitamin B6
0.26mg
13%

Phosphorus
114mg
11%

Folate
44µg
11%

Copper
0.22mg
11%

Vitamin B3
1mg
9%

Iron
1mg
8%

Vitamin B5
0.69mg
7%

Zinc
0.8mg
5%

Vitamin B2
0.07mg
4%

Selenium
2µg
4%

Vitamin B12
0.08µg
1%

Vitamin D
0.17µg
1%

covered percent of daily need
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Food Trivia

The weight of a Babybel is 21 grammes.

Food Joke

On the last day of kindergarten, the children brought presents for their teacher. The florist's son gave her a box. She hook it, held it up, and said, "I bet I know what it is. Is it flowers?" "That's right!" said the boy. Then the candy store owner's son gave her his package. She shook it, held it up, and said, "I bet I know what it is. Is it a box of candy?" "That's right!" said the boy. Next the liquor store owner's son handed her his box. She shook it, held it up, and noticed that it was leaking. She touched a drop with her finger and tasted it. "I bet I know what it is. Is it wine?" "No," said the boy. She touched another drop to her tongue. "Is it Champagne?" "No," said the boy. "I give up. What is it?" The boy grinned. "A puppy!"

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