Tuscan Style Roasted Butternut Squash

Ingredients

  • 1 cup Parmesan Cheese (grated) 

  • 4 cloves Garlic

  • 1 cup Walnuts (chopped) 

  • ½ tsp Thyme (dried) 

  • 2 – 3 lbs Butternut Squash 

  • 4 tbsp Butter

  • 1 – 2 slices Bread (salted rosemary, garlic) 

  • ½ tsp Rosemary (dried) 

  • ½ - 1 tsp Fresh Ground Black Pepper

  • ½ - 1 tsp Pink Himalayan Salt

  • Vito & Joe’s Extra Virgin Olive Oil 

How to Prepare

  1. Preheat the oven to 400 degrees.

  2. Leave the middle rack open.

  3. Peel the butternut squash.

  4. Cut the top and bottom off of the butternut squash.

  5. Cut the butternut squash in half.

  6. De-flesh the squash by scooping the seeds out.

  7. Cut the squash in cubes (about an inch) and place the cubes in a large mixing bowl.

  8. Make sure everything is cut the same size.

  9. Drizzle some olive oil into the bowl with the cubed squash. Stir lightly, but so that every piece is coated.

  10. Add the thyme, rosemary, fresh ground black pepper and salt.

  11. Add and mince the garlic.

  12. Mix until all the ingredients are incorporated and the squash pieces are coated in the herbs.

  13. Chop the walnuts.

  14. Save about ¼ of them for the topping later.

  15. Add the walnuts (¾) to the squash. Stir.

  16. On a cookie sheet, line it with parchment paper and pour the squash mixture on top.

  17. Evenly space the pieces out.

  18. Roast in the oven for roughly 20 minutes.

  19. Once roasted, take the squash and place it back in the bowl.

  20. Drizzle in some of the access oils from the parchment paper on top of the roasted squash.

  21. Bring the oven down to 325 degrees.

  22. Add in the butter and grated parmesan cheese.

  23. De-crust the bread.

  24. Do not discard the crust though!

  25. Pull the bread apart into small pieces.

  26. Cut the crust into small pieces as well.

  27. Add the bread pieces to the bowl of roasted squash. Stir lightly.

  28. Ensure the butter is completely melted.

  29. Pour the squash and bread mixture into a serving dish.

  30. Add the remainder of the walnuts and some more grated parmesan cheese to the top.

  31. Place the serving dish of squash in the oven for about 15 – 20 minutes.

  32. Enjoy!