Pumpkin That Melts Like Butter! Quick & Easy Recipe I Make Every Week in Fall 🎃

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used in place of butter.

Preheat the oven to 375°F.

Peel and cube the butternut squash into bite-sized pieces.

Toss the squash with olive oil, salt, and black pepper in a large bowl.

Spread the seasoned squash evenly on a baking sheet.

Roast the squash in the preheated oven until tender, about 25-30 minutes.

While the squash is roasting, sauté chopped onion and garlic in a skillet until translucent, about 5 minutes.

Add sage and thyme to the onion mixture, cooking for an additional minute until fragrant.

In a large mixing bowl, combine the roasted squash, sautéed onion mixture, and chicken broth.

Stir in grated parmesan cheese, bread crumbs, nutmeg, and cinnamon until well combined.

Transfer the mixture to a greased baking dish, spreading it evenly.

Dot the top with butter or additional olive oil.

Bake in the oven for 20-25 minutes until the top is golden and crispy.

Remove from the oven and let cool for a few minutes before serving.

Garnish with fresh parsley before serving.

Cooking Techniques

Spice Level:

Allergens