Thursday, January 10, 2013

PARMESAN BUTTERNUT SQUASH

2 lb butternut squash, peeled, seeded, chunked in 1-inch pieces
4 tsp olive or canola oil, divided
1 onion, cut into 10-inch chunks
1/4 tsp freshly ground black pepper
1/2 cup chicken broth
1/4 cup + 1 tbsp grated Parmesan cheese

Preheat oven to 425 degrees.

In a 15 x 10 x 1-inch baking pan, toss the squash with 2 teaspoons of the oil; spread evenly over bottom of the pan.  Bake 20 minutes.

Add the onion, pepper, and remaining oil.  Again spread into an even layer; bake another 20 minutes or until tender.

Drizzle with the broth and mix lightly.  Sprinkle with the 1/4 cup Parmesan cheese.  Transfer to a serving bowl and sprinkle with the tablespoon of Parm.

Yield: 4 to 6 servings.

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