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Crispy Parmesan Butternut Squash

crispy parmesan butternut squash - featured image
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This easy side dish features tender butternut squash cubes coated in a crispy parmesan and panko crust, roasted with garlic and thyme for irresistible flavor and crunch. Perfect for family dinners, holiday spreads, or any occasion where you want a crowd-pleasing veggie dish.

Ingredients

Scale
  • 1 medium butternut squash (about 2 lbs), peeled and diced into 3/4-inch cubes
  • 3/4 cup freshly grated parmesan cheese (about 75g)
  • 1/2 cup panko breadcrumbs (about 30g)
  • 2 tablespoons olive oil
  • 3 large garlic cloves, minced
  • 1 tablespoon fresh thyme leaves, chopped (or 1 teaspoon dried thyme)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Optional: pinch red pepper flakes
  • Optional: chopped parsley or extra thyme for garnish
  • Optional: 1/2 teaspoon lemon zest

Instructions

  1. Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
  2. Trim both ends off the butternut squash. Peel the skin, cut in half lengthwise, scoop out seeds, and dice into 3/4-inch cubes.
  3. Pat squash cubes dry with a clean towel or paper towels. Place in a large mixing bowl.
  4. Drizzle squash with olive oil, add minced garlic, thyme, salt, and pepper. Toss until well coated.
  5. In a separate bowl, mix together parmesan cheese and panko breadcrumbs.
  6. Add the parmesan-panko mixture to the squash and toss gently until each piece is well coated.
  7. Spread coated squash cubes in a single layer on the prepared baking sheet. Sprinkle any leftover coating on top.
  8. Roast for 22–28 minutes, flipping halfway through, until golden, crispy edges form and squash is tender.
  9. Let cool for 2–3 minutes on the tray. Use a spatula to loosen crispy cheese bits.
  10. Transfer to a serving platter. Garnish with extra thyme, parsley, or lemon zest if desired. Serve warm.

Notes

Dry squash cubes thoroughly for maximum crispiness. Use freshly grated parmesan for best flavor and texture. Space squash cubes out on the baking sheet to avoid steaming. For extra crunch, broil for 1–2 minutes at the end, watching closely. Gluten-free and dairy-free adaptations are easy with suitable swaps. Leftovers can be reheated in a hot oven to restore crispiness.

Nutrition

Keywords: butternut squash, parmesan, crispy, roasted, garlic, thyme, easy side dish, holiday, vegetarian, fall recipe

Find it online: https://katedishes.com/crispy-parmesan-butternut-squash-recipe-easy-garlic-and-thyme-side/