Name: Roasted butternut squash with a parmesan crust recipe
Prep time: 15 min
Cook time: 1 h 15 min
Yield: Serves: 6
Ingredients: 1 butternut squash, about 1kg (2lb 4oz), peeled, deseeded and cut into large chunks; 2 tbsp olive oil; 40g (1½ oz) freshly grated Parmesan cheese; 25g (1oz) fresh white breadcrumbs; Salt and freshly ground black pepper

By GoodtoKnow

published 21 August 2007

The gorgeous orange flesh of butternut squash makes this an attractive and delicious starter

Ingredients

1 butternut squash, about 1kg (2lb 4oz), peeled, deseeded and cut into large chunks
2 tbsp olive oil
40g (1½ oz) freshly grated Parmesan cheese
25g (1oz) fresh white breadcrumbs
Salt and freshly ground black pepper

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Method

Preheat the oven to 200°C (400°F, gas mark 6). Toss the squash in the oil then transfer to a roasting tin. Season to taste then bake for 30-40 mins or until tender.
Meanwhile mix together the Parmesan cheese and breadcrumbs.
Remove the squash from the oven and sprinkle over the Parmesan mixture and place under a medium hot grill for 5 mins or until lightly browned.

Top Tip for making Roasted butternut squash with a parmesan crust

Although some recipes recommend roasting squash with the skins on, it's worth the effort to peel before cooking to give melt-in-the-mouth results.

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