Roasted Butternut Squash with Parmesan

Recipe Date:
September 6, 2013
Serving Size:
6
Cook Time:
00:40:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
  • 2 1/2 lbs organic butternut squash, peeled and cut into 1 inch pieces
  • 3/4 cup heavy whipping cream
  • 3 sage leaves
  • 2/3 cup finely grated parmesan
  • a pinch of cinnamon
Directions

Preheat oven to 400°F with rack in middle.
Toss squash with cream, sage, 1-teaspoon salt, and 1/4 teaspoon pepper in a 2-quart shallow baking dish. Bake, covered, 30 minutes.
Stir in half of cheese and sprinkle remainder on top. Roast, uncovered, until squash is tender and beginning to brown, about 20 minutes. Let stand about 5 minutes before serving (cream will thicken).

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