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The mild garlic flavor in this dish makes for a deliciously different treatment for butternut squash. —Anita Bukowski
Nutritional Facts 1 serving (3/4 cup) equals 162 calories, 6 g fat (2 g saturated fat), 4 mg cholesterol, 486 mg sodium, 27 g carbohydrate, 8 g fiber, 4 g protein.
Originally published as Garlicky Baked Butternut Squash in Test Kitchen Favorites 2004 , p213
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Reviewed on Nov. 26, 2011 by stillism
Only used 2 pounds of squash but kept the rest of the ingredients the same. Turned out wonderful and I added the cheese at the beginning.
Reviewed on Oct. 12, 2010 by wendylepard
This was SO good. My husband and I both loved it. Wasnt sure what to do with the parm cheese because the instructions dont say when to add it. So I just put all the indredients (including the cheese) and the squash in a ziploc and shook it to coat the squash. Sprayed a cookie sheet with non-stick spray and put the coated squash on it. Worked out great! Flipped the squash half through cooking.
Reviewed on Feb. 15, 2010 by tommypoo
I started with frozen, partially thawed cubes of squash. Afer adding all but the cheese I baked it for 20 minutes, and then added parmesan and baked for 10 minutes longer. It turned out great! Using less squash like I did (4 c) but keeping the same amounts of everything else worked just fine, but gave it more of a garlicky kick, which I didn't mind a bit, since I'm a big garlic fan, but next time I would go with 6 cups of squash.
Reviewed on Oct. 18, 2009 by kenai3
When to add the Parmesan?
Reviewed on Oct. 02, 2009 by carl300
Fantastico!
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