New recipes

Baked butternut squash with garlic and cheese recipe

Baked butternut squash with garlic and cheese recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

Garlic complements the sweetness of the butternut squash very well. If you cut the squash small, it will cut down on the cooking time as well.

69 people made this

IngredientsServes: 4

  • 2 tablespoons finely chopped fresh parsley
  • 1 teaspoon herbes de Provence
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 teaspoon salt
  • ground black pepper to taste
  • 1.5kg butternut squash, peeled and diced
  • 50g grated Parmesan cheese

MethodPrep:10min ›Cook:40min ›Ready in:50min

  1. Preheat oven to 190 C / Gas 5.
  2. In a large bowl combine parsley, herbes de Provence, olive oil, garlic, salt and pepper. Add squash and toss to coat.
  3. Place squash in a single layer on an ungreased baking tray and bake uncovered for 40-50 minutes, until soft. Turn squash pieces after 15 minutes. After 25 minutes sprinkle Parmesan on top and bake until golden brown.

Recently viewed

Reviews & ratingsAverage global rating:(7)

Butternut Squash Mac and Cheese

This Butternut Squash Mac and Cheese is a cozy and hearty vegetarian macaroni and cheese scented with savory sage. It’s a family-friendly meal perfect for any chilly fall evening or as a side to your Thanksgiving spread.

Macaroni and cheese hits the spot every time. But what if I were to tell you there was a way to sneak some veggies into this classic meal without even realizing.

Say hello to butternut squash mac and cheese. I got the recipe inspiration from BBC Good Food.

When I made it for the first time, my husband and kids couldn’t get enough. It’s a stick-to-your-ribs kind of meal for cold fall and winter nights.


    • 1 Tbsp. kosher salt, plus more
    • 1 cup coarse polenta (about 5 oz.)
    • 1 medium butternut squash (about 2 lb.), peeled, seeds removed, cut into 1" pieces
    • 2 cups whole milk
    • 1/4 tsp. freshly grated nutmeg
    • 1 1/2 oz. Parmesan, finely grated (about 1/2 cup)
    • 1/4 cup (1/2 stick) unsalted butter, cut into pieces, plus more for pan
    • 3 Tbsp. extra-virgin olive oil
    • 3/4 cup sage leaves
    • 1/2 lb. Fontina cheese, cut into 1/2" pieces

Possible Recipe Variations:

This recipe is quite flexible, so please don’t hesitate to play around with ingredients and make this recipe your own! For example, feel free to…

  • Make it gluten-free: Use a gluten-free pie crust. Or omit the crust altogether and make this more of a frittata.
  • Add meat: Any sort of cooked bacon or sausage would also be delicious in this quiche.
  • Use different cheese: Crumbled feta would be a delicious and easy swap here. Or feel free to instead use shredded sharp cheddar, gouda, gruyere, or any other cheese that sounds delicious.
  • Use different greens: Fresh baby spinach would also work as a stand-in for the fresh kale.
  • Use different herbs: Fresh sage would be a delicious substitution for the fresh rosemary.
  • Use different onions: If you don’t happen to have scallions (green onions) on hand, you can sub in 1/2 cup of diced white or yellow onion in place of the scallions.

Cheesy Keto Twice-Baked Spaghetti Squash

Preheat oven to 400 degrees. Use a fork to poke a few holes around the spaghetti squash. Place in the microwave for a minute to soften a bit.

On a cutting board, cut the end of squash off, then cut in half lengthwise. Scoop the seeds and pulp out using a spoon, and coat the inside with olive oil.

Place the squash on a baking sheet with the insides facing down. Bake in in the oven for about 45 minutes or until soft.

Let cool for a bit, and then use a fork to remove all the strands of spaghetti squash into a mixing bowl. Combine both cheeses into a small dish, and add HALF the cheese mixture to the bowl with squash. Also add salt, pepper, onion powder, butter, minced garlic, and fresh thyme, and stir all to combine.

Place the spaghetti squash mixture back into the skins on a baking sheet pan. Top with the remaining half of the cheese. Place back in the oven and broil for 5-6 minutes until the cheese is melted and slightly browned. Enjoy warm.

Nutrition Information

Yield: 6 servings, Serving Size: about 1/2 cup
Amount Per Serving: 173 Calories | 12g Fat | 10g Total Carbs | 2g Fiber | 8g Net Carbs

You&rsquove gotta try baking it with two types of cheese, garlic, butter, and fresh herbs. It&rsquos seriously the BEST way I&rsquove ever served spaghetti squash!

I know it&rsquos a popular keto-friendly veggie, so this method of baking the squash, then scooping out all the strands, adding all the cheese and herbs, then putting it back to bake longer is so AWESOME &ndash and now I&rsquom a huge fan.

Cheese makes everything better!

Collin got me hooked on Pecorino Romano, as it&rsquos her favorite cheese, and it&rsquos so delicious freshly grated. Feel free to substitute with Parmesan cheese. Fresh garlic, thyme, and butter throw this squash over-the-top delish! It gives it such a savory flavor that I prefer (compared to the sweeter taste of plain spaghetti squash).

Spaghetti squash is EASY to bake.

Don&rsquot let the size and longer bake time discourage you. You&rsquoll cut the squash in half lengthwise, and scoop out all the seeds and pulp. (I used a serrated grapefruit spoon for ease.) Then it goes in the oven for about 45 minutes, so the inside becomes soft enough to pull tender strands from. You&rsquoll know that the squash is ready because the shell will be soft to the touch.

Scoop out the strands into a mixing bowl, add all the goodies to it, then place it back into the shells of the squash topped with more cheese. That goes back into the oven, the cheese gets bubbly and melted, and it will taste like spaghetti squash HEAVEN!

Hip Tip: Want to up the protein? Throw in some cooked shredded chicken if desired.

Recipe Summary

  • 6 butternut squash (about 9 pounds total)
  • 1 1/2 teaspoons salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 1/2 cup plus 1 tablespoon nonfat sour cream
  • 2 teaspoons paprika
  • 6 fresh chives, cut into 1/8-inch pieces
  • 3 tablespoons fresh breadcrumbs, lightly toasted

Heat oven to 450 degrees with the rack in center. Halve squash lengthwise, and remove seeds and fibers. Sprinkle squash halves with 1/2 teaspoon salt and 1/4 teaspoon pepper. Fill a roasting pan with 1/4 inch water. Place squash in pan. Cover with aluminum foil, and bake until squash is tender when pierced with the tip of a knife, 35 to 45 minutes. Remove from oven, transfer squash to a cool surface, and let cool enough to handle. Reduce oven temperature to 425 degrees.

Use a spoon to scoop baked flesh out of each half into a large bowl, leaving a 1/4-inch border around six of the halves so they will keep their shape. To the bowl, add sour cream, paprika, chives, and remaining teaspoon salt and 1/4 teaspoon pepper. Mix with a handheld electric mixer or potato masher until smooth and well combined. Season with salt and pepper. Fill six squash halves with mixture (discard remaining six empty halves). Sprinkle tops with toasted breadcrumbs. Bake until golden brown and warm throughout, 20 to 30 minutes. Serve.

Butternut Squash Pasta

Colorful roasted butternut squash combined with fresh herbs, shaved Parmesan cheese, brown butter, spaghetti and crunchy toasted Panko crumbs is a delicious meatless main or side dish. Don't skip the toasted Panko crumbs, the texture of the crispy crumbs against the firmness of the spaghetti and softened squash is what makes this recipe stand out compared to other pasta dishes.

This recipe is ideal for roasted butternut squash. I roast an entire squash and reserve half for this recipe and serve the other half with another meal or make it into a soup. Roasted butternut squash can be served in this recipe as a leftover or it can be frozen if you don't plan to use it right away, but start with your own fresh butternut squash. Pre-packaged frozen vegetables never taste as good as whole foods.

Roasted chicken breast could be added or served on the side for an everyday meal or special occasion. Other options include adding goat or feta cheese, toasted pecans or pine nuts, sauteed minced onions and/or fresh baby spinach. However, the basic recipe is delicious as is and from there, it's fun to mix it up as much or as little as you like.

My recipe is inspired by a recipe published online from cookbook author, Chungah Rhee.

Snowbird meals tend to be much simpler, using fewer ingredients and a very limited selection of appliances and gadgets to prepare them. Choose the freshest, highest quality ingredients and find alternate ways to make your favorite recipes. Forget about what you don't have to cook with, instead focus on what you can accomplish with what you do have. - Midlife Snowbird

One whole butternut squash, reserve 2 cups diced squash

1/3 cup Parmesan cheese, shaved

2 T. chopped fresh herbs: thyme, sage or a blend of both (reduce quantity by at least 40% for dried herbs)

3-4 T. extra virgin olive oil

1/4 t. + 1/4 t. garlic salt or to taste

1/4 t. Creole salt or to taste

1/4 t. fresh cracked pepper

Optional: 2 or 3 roasted chicken breasts, toasted pecans or pine nuts, goat or feta cheese, sauteed onions and/or fresh baby spinach

Suggested Brands: Kikkoman ® Panko Japanese Style Bread Crumbs, Zatarains' ® Creole salt


Preheat oven to 375 degrees.

Cut one whole butternut squash into four sections: halve the neck and bulb of the squash.

Cover all sides of the squash in Canola oil, add salt to the cut sides of the squash.

Place squash cut-side down on baking sheet pan.

Roast for 20 minutes, then remove pan from oven, turn the squash over and roast for 20 minutes cut side up or until squash is fork-tender.

Remove squash from oven and set aside.


Bring a pot of salted water to a boil. Cook spaghetti al dente per package directions. Drain and set aside.

While pasta is boiling, preheat a large skillet over medium-low heat, then toast the Panko crumbs in olive oil until browned and crispy, approx 5-7 minutes. Stir crumbs frequently to avoid burning them.

Remove browned Panko crumbs from heat into a bowl, stir and season with 1/4 t. garlic salt and 1/4 t. pepper (or to taste) and set aside.

Cut butternut squash into evenly sized pieces, approx. 3/4" long. Season with 1/4 t. garlic salt, several dashes of nutmeg, Creole salt and fresh cracked pepper. Set aside.

Increase the heat to medium. Melt 6 tablespoons margarine or butter in the skillet about 8 minutes until it starts to foam, stirring often enough that it doesn't burn. The butter should be brown in hue.

Add garlic and chopped fresh sage and/or thyme to the skillet and stir frequently about one minute until softened.

Add pasta and butternut squash, stir until blended well.

Serve warm or at room temperature on individual plates or on a large platter.

Garnish with shaved parmesan cheese, toasted Panko crumbs and fresh parsley.

How do you make butternut squash risotto?

  • Step 1: First, saute some mushrooms and shallots for 5 minutes then add your rice and garlic and saute for 3 additional minutes.

Step 2: Add some warm chicken stock, chicken bouillon, oregano, thyme, salt and pepper.

Step 3: Stir in your uncooked squash. Bring to a boil, cover, and transfer to your oven to bake for about 20 minutes.

Step 4: Once tender, remove the rice from the oven and stir in ½ cup chicken broth, heavy cream and both Parmesan and pepper Jack cheeses. The pepper Jack adds a wonderful multidimensional flavor without being overpowering. Vigorously stir fir just a minute or so to break down the butternut squash until everything is mega creamy.

Step 5: Stir in your peas…and just look how creamy your Butternut Squash Risotto is!

Step 6: Garnish with freshly grated Parmesan, toasted pine nuts…

And in under 30 minutes you have soft, creamy Baked Butternut Squash Risotto with Toasted Pine Nuts infused with Pepper Jack!

Recipe Summary

  • 2 (11-ounce) containers peeled diced fresh butternut squash
  • Cooking spray
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 ounce torn French bread baguette
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 ounce grated Parmesan cheese
  • 1 tablespoon chopped fresh thyme

Arrange butternut squash in a single layer on a rimmed baking sheet coat with cooking spray. Sprinkle evenly with salt and pepper. Bake at 425° for 15 minutes or until browned, stirring halfway through cooking.

Place torn French bread baguette in a mini food processor pulse until coarse crumbs form. Heat olive oil and minced garlic in a skillet over medium-high heat. Add crumbs to pan sauté 2 minutes. Place mixture in a large bowl. Stir in Parmesan cheese and thyme. Add squash toss.

Have made this several times and it is always a hit. I sometimes toss in some garlic cloves to roast with the potatoes/pepper which adds a richness in flavors. Some shallots would also be a good addition. There isn't much of a sauce, but the warm goat cheese blends with the pasta pretty quickly after serving. The beauty of this dish is in the simplicity of the ingredients.

This was very good! I realize this was originally an "inspired vegetarian" recipe, and you may have found this as a result of a search for vegetarian recipes. however, if you are not a vegetarian, may I suggest the addition of 4-6 strips of crumbled bacon? Delicious!

I was so excited about this. I love squash, I love garlic, I love peppers and I especially love goat cheese. However, combining those things just didn't work. Actually, I think it was just the squash that did not go well. I used butternut squash and I think it was a touch too sweet. It would have been a much better dish if it had more peppers in it (and more olive oil plus some Parmesan cheese. but of course that would have defeated the lightness of the dish). The warmed goat cheese was delicious however, except to keep it from sticking, I don't know that the breadcrumbs were necessary (not that they added many calories as I used panko breadcrumbs which I pre-toasted in a pan until they were golden brown). The garlic also needed to be increased to about 6 cloves to prevent the dish from being totally bland.

DEEEEEElicious! I will add this recipe to my 'dishes to make when company comes over' list.

This recipe is SO easy and so good! I have actually made this multiple times and just use whatever vegetables are in the fridge, broccoli, asparagus, zuchinni and I add some red onions to the roasted vegetable mix, double the garlic and its perfect for any night! Use whole weat penne and add even more nutrition benefit! I don't like goat cheese, so I only do the goat cheese for my husband and he loves this recipe and I love it without the cheese :)

This was really good. We roasted mushrooms with the squash and peppers, and used vegetable stock instead of the pasta water in making the sauce. The breadcrumbs stuck more to the goat cheese rounds when we wet them first, and could use an extra minute of baking. All around a good recipe!

I used Kabocha squash for this and followed the recipe exactly. I thought this would be a fairly kid friendly meal, but my whole family hated it! It was just too much mushy stuff in one dish.

This was outstanding! Cut the recipe in half but put in all the garlic because we LOVE garlic. Used refrigerated fettuccine and served with salad. I would not skip baking the goat cheese as some have it was amazing. Cannot wait to make again.

YUM! This recipe is awesome. The goat cheese adds just the right complement to the sweetness of the squash. I will most definitely make again!

One of my very favorite CL recipes. Very, VERY delicious. - Definitely check veggies starting at 25 minutes or so. A couple pieces of bell pepper that were close to the edge of the pan were completely charred. 30-35 minutes would suffice, I think. - I would agree that adding more vegetables would be even better! I bet you could add pretty much any roasted veg. Other colors of pepper would be great. - Don't skip baking the goat cheese! Sprinkling some over the top just isn't the same. Baking it in the bread crumb coating makes it really soft and gooey when you cut into it. I seasoned the breadcrumbs before putting the cheese in it. Like everyone else said, it was hard to get the breadcrumbs to stick. I sprayed it with cooking spray but water might work too. Because it was hard to stick it only took about half the amount of breadcrumbs to coat the cheese. - I baked the cheese a couple minutes longer than it said and the top didn't really get crispy but the crumbs added great flavor to the cheese anyway. If I were more patient I would wait for the crumbs to brown more. Yes cutting and peeling the squash is a pain but it is very much worth it, or you can buy the pre-cubed squash.