Baked butternut squash with a lot of seasoning, parmesan, and spinach is a simple and quick snack to healthily enjoy next to anything.
Butternut squash is a simple and cheap appetizer that looks so elegant and fancy. This deep orange colour served next to some green leaves is simply unbelievable.
Butternut squash is a versatile veggie that pairs great with many other ingredients, but you can also enjoy it baked. The sweet taste it has ideally pairs with salted parmesan and some seasoning. This simple dish is quick to make and looks really nice and beautiful on the table.
Whenever it is fall, butternut squash is one of those ingredients you want to savoury – either baked or mixed with anything.
For example, you can check my mouth-watering soft and delicious butternut squash muffins recipe, pumpkin soup, squid ink risotto made in butternut squash is a must-try for this season. Butternut squash looks really elegant and the naturally sweet taste it has is more than amazing and fabulous. My family enjoys bakery or pastries filled with pumpkin puree that melts in the mouth.
You know the rule: some simplest dishes look and taste the best.
Butternut squash benefits:
Butternut squash, or pumpkin a traditional name, is a healthy veggie full of minerals, great in antioxidants, and rich in vitamins. It is a low-calorie ingredient frequently met in different diet menus. Butternut squash protects you against different diseases and is one of the most natural sweet veggies to savour in different recipes.
The yellow squash is rich in many vitamins and is considered a powerful-packed veggie.
If you don’t like squash, try to find recipes where the authentic sweet taste feels less, but is still present. For example, in my muffin recipe, I have put more feta cheese to prevail the sweet squash taste.
How to make baked butternut squash?
Baking butternut squash at home is simple and easy as you can bake it in different ways, either bake halves, cubes, or rounds like me.
First thing you should do before baking butternut squash is to have a preheated oven. While the temperatures raise start cutting the squash.
For this time I have cut rounds as I wanted a nice-looking plate with some shining rounds.
How to cut the butternut squash?
First I cut the edge and start to scoop out the guts and seeds.
I start to cut rounds the neck of the butternut squash. I cut about 1/2 inch but you can cut it thinner if you want them to bake quicker. I have used just the neck and the left squash I have used for another recipe.
Take a baking tray and lay some parchment paper. Lay the rounds and start seasoning.
I have added some fresh spinach. Here you can add fresh basil or arugula. Anything you have or like. Clean some cloves of garlic, sprinkle some olive oil and top seasoning. I have used Provence seasoning, salt, and parmesan. Optional you can add some paprika or cayenne powder for a chilli/sweet taste.
Why have I added some butter on each round? I wanted them caramelized as butter adds glaze and shine to the squash. This is an optional moment but I really enjoy the taste.
Bake the squash for about 30-40 minutes in the preheated oven at 350F.
When you take the squash off the oven add some dried thyme, top some more parmesan and add some pumpkin seeds for decoration.
Enjoy them warm or cold next to anything.
Baked butternut squash pairs great with anything, but especially with some meat. The sweet flavour next to some salted meat is more than ideal.
I adore butternut squash and the aroma it has. Mixed with anything or simply baked, squash is healthy to enjoy especially on fall days.
Baked Butternut Squash with Parmesan
- baking tray
- 1/2 butternut squash
- 1 cup spinach
- 5 cloves garlic
- 2 tbsp olive oil
- Provence seasoning
- 2 tbsp Parmesan
- 1 tbsp butter
- pumpkin seeds
- Preheat oven to 350F.
- Cut the neck of the butternut squash and with a sharp knife start cutting rounds. I cut about 1/2 inch.
- Take a baking tray and lay some parchment paper. Lay the rounds and start seasoning.
- Add some fresh spinach, whole cloves of garlic, olive oil, Provence seasoning, and some parmesan.
- Optional, I have topped some unsalted butter on each round to make them look and taste more delicious. Butter adds shine and glaze.
- Bake the squash for about 30-40 minutes in the preheated oven at 350F.
- When you take the squash off the oven add some dried thyme, top some more parmesan and add some pumpkin seeds for decoration.
- Enjoy warm or cold.