The mild garlic flavor in this dish makes for a deliciously different treatment for butternut squash. --Anita Bukowski
The beauty of this dish is not only in it's simplicity, but also for the fact that it's delicious and is a beautiful and colorful addition to your dinner plate. This is one of those recipes that needs no tweaking, no changes. Whether it's 25 minutes or 50 minutes as other reviewers stated, bake the squash for as long as your oven requires. Other than that this is just a simply perfect recipe, perfect dish as written... subtle, mellow and sublime. Oh...hubby the squash hater not only tolerated it, but liked it. And our picky dinner guest went back to the kitchen for seconds! Go figure--must be the recipe!
Read MoreMaybe it was the variety of garlic I used, but the amount called for in the recipe was overwhelming. You couldn't taste anything but garlic.
Read More The beauty of this dish is not only in it's simplicity, but also for the fact that it's delicious and is a beautiful and colorful addition to your dinner plate. This is one of those recipes that needs no tweaking, no changes. Whether it's 25 minutes or 50 minutes as other reviewers stated, bake the squash for as long as your oven requires. Other than that this is just a simply perfect recipe, perfect dish as written... subtle, mellow and sublime. Oh...hubby the squash hater not only tolerated it, but liked it. And our picky dinner guest went back to the kitchen for seconds! Go figure--must be the recipe!
THIS is the only way my friend and frequent dinner guest wants me to cook butternut squash from now on. I make a killer butternut bisque (previous butternut squash fave dish), but this was fabulous! I increased the garlic (doubled it), I used dried parsley, and I cubed the squash on the small-ish side. Mine took about 35 minutes to cook. I added the Parmesan cheese after 25 minutes in the oven. I usually like to add freshly grated cheese to these kinds of recipes, but I didn't have any so I used the Parmesano/Romano grated blend. I lined the baking dish with non-stick aluminum foil for easier clean-up. This recipe rocks! Mine looked very pretty with the green parsley contrasting the orange/yellowish squash so I'd say you can make this as a side for guests and serve it on a pretty serving plate.
This smelled wonderful while it was roasting! I used delicata squash, added the cheese about half way through and stirred the squash several times, letting it go for 50 minutes total. Next time I'll line the pan with non-stick foil so that I don't lose any of the crusty brown bits (and cleanup is easier).
This was pretty good. It cooked must faster than listed, about 30 minutes. I think maybe 400 degrees is just too hot, it tastes a little like burnt garlic, and the edges of the pieces of squash burned. I'll probably make it again but on a lower heat.
Super tasty! I poked holes in the squash and nuked for 8 mins, turning over half way through. Then I used a potato peeler to peel the skin off. This made it a lot softer for removing the seeds and cubing the squash. I thought the oven temp. was too hot so cooked at 375 for about 1 hr 10 mins, stirring the squash regularly throughout the cooking time. I added the cheese AFTER I pulled it out and mixed in, as well as a TBSP. of butter and some more salt. It was really good!
I LOVED this! I replaced the parsley with rosemary to accompany the chicken I was baking... I reduced the olive oil to 1 TBLS to cut back on the fat. I don't care for sweetened squash and this was savory and delicious. I will definitely be making this again. And I'm emailing the recipe to my mom just as soon as I'm done typing! She'll love it too!
Really tasty! You just need to drizzle oil on the squash until it's covered. Too much will make it greasy. I also roasted some red peppers in the broiler and added close to the end of cooking. I cooked on 400 degrees and it took close to an hour, I like it soft. I used 3 BIG cloves of garlic and sprinkled parmesean at the end just before serving. Put it in the oven on warm with the lid and it kept nicely until I was done bathing the baby!! Will do again!
This recipe was a hit at my house! I was afraid there might be too much garlic but it really tasted just right. And like the previous reviewer, mine cooked much faster- about 35 minutes. That is a good thing!
This was really good! I micro'd the squash for 5 minutes, and it made peeling and dicing a breeze. The only thing I added, by accident, was 1 tbsp. dry green chile rub. I live in New Mexico, so it's easy to come by. It turned out fantastic! Mine cooked in about 35 minutes.
Mixed this up, spread out on a sheet pan, and baked for 25 minutes. Then added the parmesan and baked another five minutes. The squash caramelized during the roasting, and was so tender and sweet. A really spectacular side dish that I would serve to company. In addition to tasting great, it also looked great on the plate!
I cut back on the salt a bit--other than that, I made no other substution. This is absolutely wonderful. Not only did I swoon over this squash, my two boys loved it, too!
Squash is such an inexpensive meal for families that I was thrilled to find this new twist on an old standby for fall. Any winter squash could be baked in place of the recommended butternut in this recipe. Last night I doubled this recipe and made it with a large hubbard squash (grey-green type). My family of 6 kids w/ varying tastes in food, and also my hubby who does not particularly like squash all loved it! For those who have not cooked with winter-type squash before the following information might be of use: Sometimes the squash may be intimidating to "open up". Try using a large kitchen knife if you don't have a cleaver, and tapping lightly on it with a rubber mallet. Personally I find cleavers a little scary unless they are being used on meat that's a little lower to the cutting board. After cutting in half and scooping out the seeds you can usually cut the rest of the squash with the large knife and without the aid of the mallet. Next, cut the squash into manageable slices, like a melon, and slice off the rind or skin with a knife or even a peeler. Cube and continue with the recipe! I added twice the amount of recommended garlic and kept everything else the same in this recipe. Except I did wait and add the cheese after the casserole was out of the oven. It was very moist and flavorful. If there is lots of moisture left in your baking pan, you probably haven't cooked them long enough (as one reviewer already mentioned). Enjoy!
I've been preparing this recipe for awhile now and it always gets rave reviews. But we recently turned it from a side dish to a main vegetarian dish with the addition of a can of drained chickpeas. This adds a little bit of nuttiness to the flavour and we can now add it to our Meatless Monday line up!!
Delicious! I mixed everything up in a ziploc bag and then added the squash and shook it until the squash was evenly coated. Tasted great reheated the next day. Will definately make again.
Wonderful! I'v never made butternut squash before. I will be making this again and again. I used my cast iron skillet. Heated the oil on the stove top, than put everything in the skillet and into a 375 oven. Cooked about 30 mins, bottom was nice and crusty. Also did as others and microwaved squash for 4-5 mins before peeling and cutting. Yummy!!
I agree with the last reviewer that I left this recipe as is and it was perfect. I wouldn't change anything. I just finished eating the leftovers and it was delicious! Thank you for a new idea for squash!
This was really good! Only change was I added some fresh garlic. Will definitely make again! Would like to add some diced onions next time. I did find some already peeled and cut squash at the market which made things easier!
I cooked this tonight and it was amazing! It was so simple to make, I didn't mix everything in a bowl I just put it in the baking dish and mixed it all there.I added pinenuts and some dried cherries and it really added another depth of flavor. I didn't put the parm on because I forgot but I'm not a huge fan of it anyway. I used a dark metal pan so I reduced the heat to 325 and only cooked it 35 minutes. This prevented the "mushy" texture some people wrote about not liking. I also stirred it about every 15 minutes during cooking to prevent burning.
Maybe it was the variety of garlic I used, but the amount called for in the recipe was overwhelming. You couldn't taste anything but garlic.
I've already made this several times. A delightful change of pace and so much easier than baking squash halves and scooping them out!
Butternut Squash is a 5 star in any recipe! It's really the only squash that doesn't taste like squash. More like a sweet potato. Butternut squash and feta cheese compliment each other very well, so I altered the recipe and added 1/2 feta and 1/2 parm. I also omitted parsley and used basil instead. I used dry, but fresh would be good tossed after baking. Butternut is also very good roasted on a cookie sheet in the oven with onions, peppers and garlic. Peel the squash with a potato peeler, cut in half and remove seeds. Easy peezy!
This recipe works as written. We have found the cooking time to a little different each time we propare this dish. So we watch it a little more thatn we would like to.
Can I give it more stars? I made this recipe exactly as it read. (However it did not say when to add the cheese so I added it at the end) We LOVED it! I felt guilt free enjoying it. My children really liked it (they are not picky eaters, love veggies). I can not wait to serve this dish for the rest of my fall dinner guests. Please Please Please give this one a try....do not change a thing....except maybe double the recipe!!!! I think that this just may be my favorite find on Allrecipes yet!!! Thanks so much Anita!
Ask yourself these questions: 1. Do you like squash? 2. Are you looking for a quick, easy recipe? 3. Does your main dish need a delicious side? Answering yes to these 3 questions should put you over the top to add this recipe to your collection and put it on the dinner table soon. This truly is a delicious, easy recipe. Best with roasted pork or poultry IMHO.
This was really good, and so easy! I served it with a fish dish from this site and had dinner in the oven in less than 15 minutes! My squash took about 30-45 minutes to cook instead of the hour listed in the recipe.
OH YUMMY!!! I used extra garlic because I LOVE garlic. I tried the suggestion of baking it at a lower temp (I did 375), but still kept it in for an hour, stirring every 15 minutes. It turned out perfect. I added the parmesan cheese the last 25 minutes or so of baking. This was so good. We will definitely make this one again and again. I also tried this with potatoes instead of squash and it was very tasty.
Was a really nice different way to jazz up squash. Not too hard to fix or too much extra trouble. If you microwave the squash before peeling about 15 minutes, it's much easier to get the meat of the squash out. The fresh garlic added a great flavor. Baking it in the oven was easy and allowed for finishing up other dinner dishes. Really liked this recipe. Thanks.
I give this recipe 10 out of 5 stars! Delicious flavor, easy to make, and it's pretty on the platter as well. I tripled the garlic and doubled the parsley, and it was perfect (I love garlic, and I love parsley).
The adults liked, the teens did not. The garlic flavor was not overpowering and the color of the dish was gorgeous. I really like how the squash cooks up firm and is not the least bit mushy.
Before tonight, I had never made butternut squash before. Thanks to this recipe, it will become a weekly staple in my house! My boyfriend and his family raved over it, and usually they HATE vegetables. I did make a couple of changes. First, I only used 1 tbsp of oil. Also, to coordinate it with another dish I was preparing, I cooked it at 350 degrees for 35 minutes. Then I added the parmesan cheese on top and baked at 400 for another 20 minutes. It came out PERFECT!! I used freshly shredded parmesan cheese and it created a tasty crisp on top of the squash. The pieces were nice and crunchy on the outside, but moist, sweet, and succulent on the inside. Everyone went back for seconds (and even thirds)! Thank you for sharing a simple recipe that makes a big impression!
I cooked in the microwave (sliced in half and put in a pan with 3/4 inch of water-cook about 8 minutes) to shorten the amount of time in the oven. Then I peeled/sliced and cooked according to the directions for about 15 minutes. Good taste and super easy!
I can't get over how amazing this recipe turned out. It was bursting with flavor and was just the right texture. I doubled the garlic and the parsley, and added a drop more olive oil to the mixture. I also grated Romano cheese over it before baking, and kept it in for a full 55 minutes. I will make this over and over again and not change a thing... well, I may just have to try it with different vegetables from the squash family... I'm thinking pumpkin next. This recipe is DEFINITELY a keeper, and a must for my Thanksgiving meal this year.
This was very good! This was the first time I have ever cooked a butternut squash. It was pretty time consuming with peeling and cutting the squash, but well worth it. It only took 40 minutes to cook until it was nice and tender, I also added the Parmesan about halfway through cooking. Definitely will make again.
I had two large butternut squashes sitting on the counter, so I thought I'd try this recipe. It was absolutely delicious! I like how the savory seasonings complement the sweetness of the squash. The recipe doesn't say what to do with the Parmesan, so I just sprinkled it over the top during the last 5 minutes of baking. Perfect. I will experiment with other spices as well. BTW, don't use more than 2 Tbsp oil, because the squash doesn't absorb it and it will end up sitting in the bottom of the pan looking greasy.
I baked the squash first - cut in half and baked (cut sides down) at 350 for 1 hour. Then scooped it out and layered it with the oil/garlic mixture. I probably quadrupled the garlic - me and the husband loved it! Went great with pork!
made this just as it says. unbelievable combination of flavors in such a simple dish. beautiful color and texture. this is an all time favorite!
This was heaven! The second time I made it I added more parsley for extra crunch, and a bit more garlic. Served it several time to various friends, even those who don't like butternut squash, and they all left with the recipe!
This was really good. I added a bit of extra garlic (just my taste). Caught my husband going for seconds despite his claim to not be all that fond of squash!
naples 34102 wrote that this needed no tweaking ... and they were right. I followed their advice and the recipe (to a T) and its delicious. The prep is easy yet time consuming (peeling was difficult and cubing into 1" chunks was a little ambitious and I had to go smaller) but it was worth it. DH really liked so this is a keeper (especially when this stuff goes on sale in the fall for $0.69/lb).
This was pretty good. I followed the directions exactly. I mixed this up early in the day and covered tightly. When ready to bake I put it in my casserole dish and baked as directed. Next time I will use less garlic. I used 2 nice size cloves and it overpowered the nice taste of the butternut squash but overall the taste of this was good.
Excellent. Did it pretty much as written, only did in a cast iron skillet baked at 375 degrees for about 40 minutes
I LOVE THIS!!! i was looking for a good recipe for making butternut squash that didn't involve a mash or soup. this is a great side dish. and so nutritious
IT WAS GREAT! I microwaved the squash first because it was too hard to chop. Followed the recipe exactly was done in 35 min
This was really good. I couldn't stop eating it, the family agreed. I'm wondering if maybe the negative reviews are because of the recipe calling for pounds of squash instead of cups. I had a huge squash and used roughly half of it to fill a 9x13 pan and guesstimated it being about the right amount. From the taste of the final product, I hit the nail on the head! The only change I made was to use 2 tsp dried parsley as I didn't have fresh available.
Wow - this was absolutely DELICIOUS!!! I have never eaten butternut squash before, let alone cooked with it - but this was simply divine! The natural sweetness of the buttersquash together with the strong taste of the garlic was a wonderful combination. My only complaint ... I didn't make enough!!!!! Thanks soo much for sharing!! :)
Out of the six of us no one would eat more than one bite and the kids spat it out. What a waste.
With all the rave reviews, I threw caution to the wind & made this for a part of the turkey day dinner... Ugh, 2 people liked it enough to finish what was on their plate, but that was it. It wasn't hardly touched in a room full of root vegetable lovers. Made the recipe as states. It wasn't a bad flavor, it just wasn't appealing. Most of us love garlic too, so I can't really explain why it was such a miss.
This is a fairly good dish. I'm trying to watch what I eat, as well as get more veggies/fruits into my diet, so this was dinner tonight. I only used 1 tbs of dried parsley as opposed to 2 tbs fresh & added an extra clove of garlic (which is standard when I cook, lol). Wasn't sure when to add the parmesan, so just added a few dashes right after I took the squash out of the oven. Thanks for sharing!
Not my favourite, but still good. It takes away from the naturally delicious flavour of the squash
Great tasting - one way of making me eat squash! Let my Mom try it and she really liked it too. There was only one question - when do I add the parmesan cheese (before or after cooking)? I did both ways.
We made is exactly as the recipe states (I hate when people rate a recipe based on THEIR changes!) and this was wonderful! It will be making more appearances at my dinner table and would be a great potluck dish!
I followed the recipe to a T. Although, I couldn't figure out when to add the Parmesan, I added it during the "toss". Before 1/2 the time, I added h2o (bout a 1/3 cup)& after the finished product was done, It was well tasty, but there was no Pizazz. I added 1/8 tsp of red pepper. More (way) salt and more pepper and a little bout a tsp of brown sugar. (But the smell in the house was so wonderful!!!) *before adding anything*
Just made this on the fly this evening, because I had the ingredients! Except I used a bag of frozen cubed butternut squash. Everyone was skeptical looking at it, including two 5 year old's. It was a hit and everyone loved the flavor! The kids both raved about how much they liked it! Will definitely make again!
OMG this recipe is the BEST! Made it for the first time and it is DELICIOUS! I have never eaten butternut squash before and decided to try this recipe. I am now a buttenut squash fan for life. Going to start growing it in my vegetable garden. I can't believe I have gone this long without this declicious food on my table.
Made this almost exactly as written except didn't use fresh garlic, used it from a jar and used about 1 tsp chopped. Added the parm cheese about half way through cooking also as suggested, and reduced temp to 375. It was so delicious that my family ate the whole thing and my guest couldn't stop raving, although he had no idea what veg it was! Will add it to my recipe box as a keeper. I started with a whole squash and pricked skin, microwaved for 3 minutes before peeling and cutting up but I would always use the cut up kind if I could find it for ease of prep.
This was the most delicious recipe I've tried in a while! Really simple to put together, and since it was my first time using Butternut squash I was blown away by the wonderful flavours from roasting the garlic and parmesan...a must try!!
Oh, my! I made this recipes to spec and it was delicious! I'm heading to the grocer for more squash tonight. I may try adding a dash of cayenne, but it's great just the way it is, too.
Darn! After looking at the picture I totally forgot to add the PARMESAN! It was good without it BUT boy I wish i didn't forget! :)
We didn't care for this one.. just not the right flavor combination with the garlic & Parmesan.
This is SO good! I love this recipe. I have made it half a dozen times since, and squash is now a weekly component of our grovery list. The first time I made this, I followed the recipe exactly, and we loved it. After that, I started playing around. We added some diced leftover potatoes, a tomato and pumpkin (peeled and cubed). I also added some onion and about 2 tablespoons of ready-made basil pesto. If you are not using pre-cooked potatoes, you will want to parboil them so that everything cooks at the same rate. My husband loves this and asks me to make it all the time. When I take leftovers to work in lunches, my co-workers are constantly asking me what smells so good. Thank you so much for a fantastic recipe that has inspired me to make bigger, better and tastier things!
very flavorful.....delish!!!! even the pickiest eaters tried it and loved it! easy to prepare. I steamed the squash in the microwave for 5 min before peeling and chopping.
Very good! We all enjoyed this recipe- the only thing is that it doesn't say how or when to add the parmesan cheese, so I added it at the end. It came out delicious none the less!
These are great. I made them without the cheese since I'm on a no dairy kick, and they turned out delicious. This recipe was especially effortless since I bought the butternut squash pre-cubed. A healthy and tasty side dish.
This is a great recipe. The ingredients are simple and add a lot of flavor to the squash. About halfway through cooking I stirred the squash to make sure it cooked evenly. I also held back a little of the parmesan for the last few minute of cooking. This is a great side dish that goes well with just about any main course.
not used butternut squash be for i found this recipe delicious but only cooked it for 30minuetes like other guests
Fabulous! I modified the recipe by adding a crumb topping prior to baking. I melted a tablespoon of butter in a frying pan, added 1/3 cup seasoned breadcrumbs and then toasted them until golden brown. Sprinkled on top before baking. It was to die for!
Delicious. First time I tried to make butternut squash this way. Tastes like sweet potato to me, but butternut squash is healthier! I cooked mine at 350 for 50 minutes. Next time I'll reduce the time, because the end product was a bit too mushy for me.
I made this tonight with a few minor changes. I did not use the cheese. This was soooooo good! It was my first time making any butternut squash dish and it came out great. I put it over some brown rice and it was delicious!
Yum! I love sweet potatoes but hate the carbs. This recipe is now going to replace my sweet potato addiction! It was so delicious and even my kids ate it up!
This was a really great recipe. For a fun holiday treat try mixing this squash recipe with the "sweet and spicy green beans" recipe from this site and some roasted potatoes. I made them all one night and just decided to mix them all together in a bowl and serve them as one side dish....what a hit!! everyone loved it! You won't be disappointed and everyone will think it's so gormet.
This is the first review I have written on this site and i am taking the plunge because this squash was phenomenal. I didnt change anything but had forgotten to add the parmesan so, I added it late. This didn't disrupt anything and I could barely save some for the rest of my family.
This is my new favorite vegetable side dish. It was SO easy and incredibly delicious. I only baked it for about 35 minutes, and it was done. I turned off the oven, threw the cheese on top, and closed the oven again for about 2 minutes until the cheese was melted. I am tempted to go into the kitchen and eat the rest right out of the baking dish!
My family loved this. I had problems peeling the squash but it was worth it as it tasted wonderful. The only thing I had to do different was to use dried parsley.
Never cooked squash before, but I found this recipe looking for some creative ways to cook healthier. It turned out great! I made it with butternut squash grown in the garden. I didn't bother to peel it but I couldn't even taste the skin. One thing I would change is instead of tossing in the parsley & cheese before you bake it, sprinkle it on top with 10 minutes left to cook. They got a little too crispy by the time they were done. Other than that, great recipe!
I couldn't believe how good this was! I cut back a bit on the oil to cut the calories and it was still delicious. Mine baked in about 40 min.
I loved the combination of flavors. This was my first time using Butternut Squash, and I really liked it. Warning: Butternut Squash is kind of hard to peel and chop. Slightly labor intensive...but worth it.
This was absolutely fabulous. I have avoided squash in the past but no longer! Not too greasy, just a hint of sweetness, and packed with flavor. Thank you for this recipe- no changes required.
This was my first time ever cooking butternut squash, but it won't be my last! This was amazing...we are eating low carb and this was perfect. Thanks for a great recipe!
This was pretty good. Parm didn't really do anything for it in my opinion (I tried it before and after the cheese). I would only cook it 30-40 minutes next time.
I'm giving this 4 stars because I really liked it but Grumpy didn't care for it at all. I think probably because he's not used to savory seasonings with butternut squash. I would eat it again though and it smelled wonderfully garlicky!
This was fantastic! Unfortunately, the butternut squash I had gotten was on the small side so I added in zucchini and it turned out fabulous!!!
I was expecting a big cheesy, garlicky punch, but the squash was kind of bland. The squash sort of collapsed on itself -- didn't look at all like the picture.
This recipe worked well with butternut squash, but I think it would be just as good or better with acorn squash.
This had a wonderful flavor to it, even reheated; ant this was my first experience cooking (and eating) butternut squash. I followed other reviewers' advice and adjusted the temp down and cooked for 35 min., but mine was still not tender enough, so I ended up cranking it up to 400 and leaving it in longer.
This is THE way to make butternut squash. WOW! It was easy & tasty. I couldn't stop tasting before serving (whoopss!) I wonder how healthy this is? Seems healthy!
We loved this, really easy and simple but looks and tastes great. I used thyme instead of parsley (I'm allergic). I baked for 45 minutes and it came out wonderful. Thanks for a quick and easy dish.
