vegetarian | gluten free | nut free | egg free | soy free

30 minutes or less

What You’ll Need:

1 butternut squash peeled, seeded & sliced into "steaks"

2 Tbsp olive oil

1 tsp sea salt

25oz fresh thyme leaves minced

sea salt & black pepper to taste

Parchment paper or a silicone mat

3 ounces about ½ c finely shredded/grated parmesan cheese

Optional (if serving as a main):

1 1/2 cups brown rice quinoa or chickpea pasta

Juice of 1 small lemon

1 additional Tbsp olive oil

Preheat oven to 475*

Preparation tip: Use a vegetable peeler to peel whole squash. Then, slice off top & bottom & scoop out seeds. Stand upright to slice into half inch "steaks"

Drizzle prepared squash with olive oil & spices. Spread evenly onto a sheet pan lined with parchment paper or silicone mat & pop into the oven for 22 minutes, or until a fork slides out smoothly.

If preparing pasta, bring a medium pot of lightly salted water to a boil for the pasta & cook according to package directions. Drain & return to pan, toss with lemon juice, olive oil & salt.

Sprinkle roasted squash hot out of the oven with parmesan & pop back into the oven for 3 minutes. Serve parmesan squash over pasta as a main, or share as a side.

Serves 2 as a main, more as a side