Crispy Parmesan-Roasted Butternut Squash
Nonstick cooking spray 1 1/2 to 2 lbs butternut squash, peeled, seeded and cut into chunks 2 Tbsp The Shoreline Vine Extra Virgin or Avocado Oil Sprinkle of Kosher salt and black pepper seasoning, to taste 1/3 cup grated Parmesan Cheese Sprinkle of herbs of your choice (dried thyme, sage or basil), crushed
Preheat oven to 450 degrees. Coat a 10x15” baking pan with cooking spray. Place squash in pan. Drizzle with oil and season with salt and pepper. Toss to coat. Roast for 15 minutes. Stir squash and roast for 5-7 minutes more. Stir in Parmesan cheese and herbs. Roast another 5-10 minutes more until squash is tender and has a desired crispiness on the outside