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Roasted Butternut Squash with Red Onions, Bacon, and Parmesan is made multi functional sheet pan! A straightforward fall or winter side dish.

Butternut Squash with Onions, Bacon, Parmesan

Roasted butternut squash screams fall, and I regularly cook with it this time of 12 months. Roasting butternut squash and onions brings out their sweetness. The caramelized edges combined with bacon and parmesan elevate this easy side, making it worthy for company or your next holiday gathering. More roasted butternut squash recipes that it’s possible you’ll wish to try are this Maple Roasted Butternut Squash and Roasted Brussels Sprouts and Butternut Squash.

Do I would like to peel butternut squash before roasting?

Yes, the skin on butternut squash is thick, so that you’ll have to peel it before roasting it. I used to dread this task until I learned this quick tip – Microwave the squash for a couple of minutes. It makes it a lot easier to peel and cut the vegetable. And what’s even faster than that’s buying it pre-cubed. It eliminates the often- daunting task of peeling and cutting, making prep and cleanup a breeze!

Roasted Butternut Squash Ingredients

• Butternut Squash: Twenty ounces of peeled and cubed squash is about two cups.
• Onion: I used red onion, but a yellow one would work too.
• Olive Oil for coating the vegetables
• Salt and Pepper for seasoning
• Bacon: Chop two slices of raw bacon.
• Parmesan Cheese: Freshly grate 1 / 4 cup of parmesan.
• Parsley: Garnish with Italian parsley or swap with sage, thyme, or chives when you prefer.

Cook Butternut Squash

• Prep: Preheat the oven to 400°F, and spray a big sheet pan with oil. For easier cleanup, you possibly can line it with foil before spraying.
• Vegetables: Put the butternut squash and onion in a big bowl. Toss with olive oil and sprinkle with salt and pepper.
• Bake: Spread the veggies in a fair layer on the sheet pan and roast for 20 minutes. Remove the pan from the oven, add the bacon and two
  tablespoons of parmesan, and toss every part with a spatula. Return the pan to the oven and bake for an additional 20 minutes.
• Garnish: Before serving, sprinkle the butternut with the remaining parmesan and parsley.

More Butternut Squash Recipes You’ll Love:

Your comments are helpful! When you’ve tried this healthy Roasted Butternut Squash recipe or another on health foods diets, don’t forget to rate the recipe and leave me a comment below. And when you took a photograph of it, share it with me on Instagram so I can reshare on my Stories!

Roasted Butternut Squash with Onions, Bacon, and Parmesan

4

158 Cals
5 Protein
19 Carbs
8 Fats

Prep Time: 15 mins

Cook Time: 40 mins

Total Time: 55 mins

Roasted Butternut Squash with Red Onions, Bacon, and Parmesan is made multi functional sheet pan!

• Olive oil spray
• 20 ounces peeled and cubed butternut squash
• 1 small red onion, cut into 1-inch wedges
• 1 ½ tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• Freshly ground black pepper
• 2 slices center-cut bacon, chopped
• ¼ cup freshly grated Parmesan cheese
• Chopped Italian parsley, for garnish

• Preheat oven to 400 degrees F.  Spray a big sheet pan with oil.

• In a big bowl, add the squash, onion, oil, salt and pepper, to taste.  Toss to evenly coat.

• Spread in a fair layer on prepared sheet pan.  Roast for 20 minutes.

• Remove sheet pan from the oven and add the bacon and a pair of tablespoons of the Parmesan. With a spatula, toss the veggies and blend within the bacon and Parmesan.

• Put sheet pan back within the oven and cook a further 20 minutes.

• Sprinkle with remaining Parmesan and garnish with parsley.

Serving: 3/4 cup, Calories: 158kcal, Carbohydrates: 19g, Protein: 5g, Fat: 8g, Saturated Fat: 2g, Cholesterol: 7mg, Sodium: 460mg, Fiber: 3g, Sugar: 4g