Butternut Squash with Parmesan, Lemon and Sage
| Prep Time | 17 minutes |
| Cook Time | 27 minutes |
| Servings |
1/2 cup servings
|
Ingredients
- 1 medium butternut squash (about 2 1/2 lb.) peeled, halved lengthwise, seeded
- 1 tbsp. extra virgin olive oil
- 1/2 tsp. kosher salt or salt substitute
- 1/4 tsp. coarsely ground black pepper
- 1 medium garlic clove chopped
- 3 tbsp. freshly grated Parmesan Cheese preferably nonfat
- 1 tsp. fresh sage minced
- 1/2 tsp. lemon zest finely grated
Ingredients
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Instructions
- Preheat oven to 450°F. Line a large rimmed baking sheet with foil; coat with nonstick spray, or just coat baking sheet with nonstick spray.
- Cut neck of squash crosswise into 1/2" thick slices. Cut bottom of squash lengthwise into 1/2" thick wedges.
- Toss squash with oil on baking sheet; season with salt and pepper. Toss to coat; arrange on sheet in an even layer.
- Roast 15 minutes; remove from oven, flip squash and top with garlic. Roast until tender and light golden in spots, 8-10 minutes more.
- Sprinkle Parmesan over squash; return to oven and roast until cheese is melted, 2 minutes. Arrange squash on a serving platter; top with sage and zest (add more pepper if desired).
Recipe Notes
100 Calorie Snack
One serving.
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