Picture from Gourmet.com
It’s sooo good and sooo easy. Parmesan-Roasted Butternut Squash–from the November 2008 issue of Gourmet magazine. I served it with polenta and steamed broccoli for dinner last night. Lunch can not come quick enough, b/c I’m having the leftovers for lunch today.
Pink Stripes 
I really will make this. I’ve got a huge squash on the counter waiting for something just like this…
I will! But first I am coming over to steal your beautiful dishes! I love the colours and the variety. 🙂
Whoa! Looks and sounds delish! I’ll have to hunt up my issue.
AmyRuth
Ciao ! I have some pumpkin around too , I’ll try it and let you know !
I’d like to try this if I can find the time soon! Looks so good.
Yum. Unlike some people, I love leftovers and look forward to making a big batch of this to stick in the fridge, so I have plenty around afterward. This recipe sounds so delicious! Thanks for sharing.
LOL – I believe you – it looks delicious!
Sounds so good. My mom made a roasted butternut squash bechamel lasagna once that was incredible (think the recipe came from Gourmet, too), and it caused this major epiphany in which I realized butternut squash is delish! Now I just need to get around to making it more often… will have to give this recipe of yours a try.
OK, I need to catch up on my magazines. I have about five right now that need to be read, including the Gourmet issue this recipe was in. It looks wonderful!