This seasonal dish is special enough to make an appearance on a holiday table, but quick and easy enough (when prepared with peeled, ready-to-cook squash) to make any time.
If you can't find ready-to-cook squash at your local market, it isn't difficult to prepare yourself, with the right tools and technique.
First, using a sharp chef's knife, slice about 1 inch from the stem and blossom ends of the squash. Next, using a heavy-duty serrated vegetable peeler, cut away the thick skin until you reach the flesh. On a level surface, stand the peeled squash on end and, using your chef's knife, cut the squash in half. Remove the seeds and stringy membrane using a large spoon. Then cut squash as directed.
Crispy Parmesan-Roasted Butternut Squash
1 (1 1/2 to 1 3/4 pound) butternut squash, peeled, seeded and cut into 3/4-inch cubes (see note)
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/3 cup freshly grated parmesan cheese
1/4 teaspoon dried thyme, basil or sage, crushed
Heat oven to 425 degrees.
Coat a large rimmed baking sheet with vegetable oil spray. Arrange squash on baking sheet in a single layer. Coat squash with vegetable oil spray. Sprinkle with salt and pepper. Roast 15 minutes; stir and roast 5 minutes more.
Remove pan from oven; sprinkle squash with cheese and herbs. Stir to coat. Return squash to oven and bake 5 minutes more or until squash is tender.
Makes about 4 servings.
Nutrition information: Each (1/2-cup) serving contains approximately 106 calories, 4 g protein, 2 g fat, 20 g carbohydrate (4g sugar), 6 mg cholesterol, 355 mg sodium and 3 g fiber.
Carbohydrate choices: 1 1/2.
Note: Look for peeled, ready-to-cook squash in the produce section of some supermarkets.
Recipe adapted from Better Homes and Gardens Eat Well, Lose Weight
Food on 11/19/2014