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Description
Can we get some noise for Buttercup Squash?! The underdog of all squashes! The sweetness of this squash balanced with savory garlic parmesan makes it the most delicious, cozy, fall snack ever.
Ingredients
– 1 buttercup squash, halved and seeds removed
– Olive oil drizzled generously
– 1/2 tbsp garlic powder
– 1/2 tbsp dried thyme
– Sea salt to taste
– Black pepper to taste
– 1/3 cup grated fresh Parmesan
Instructions
- Preheat the oven to 425f and prepare baking sheet with parchment paper, or you can leave it bare if it’s a good non-sticksurgace
- Cut off the top and bottom of the squash ends. It will be hard!
- Cut the buttercup squash in half from stem to tip, and scoop out the seeds. Place one half with a flat side down, then slice downward in a circle, to make 1-inch-thick wedges. Repeat with the remaining squash half.
- Toss the squash with olive oil, garlic powder, dried thyme, salt, peoper and parmesan cheese.
- Arrange them on a large baking sheet, without touching each other.
- Roast in the oven for 25-30 minutes, flipping halfway through, until the squash is tender and the edges are browned.
