Chef Dan Kluger's Butternut Squash Recipe

Fall and winter means lots of seasonal squash in the kitchen! In the clip above, ABC Kitchen Chef Dan Kluger shows Heidi how to make this delicious roasted squash recipe with parmesan. It makes the perfect side for a Thanksgiving feast, or for any other meal this season!

Recipe: Roasted Butternut Squash with Parmesan
(Yields: 4 servings)

Ingredients (for the Roasted Squash):
1.5 pounds Butternut Squash
3 Tbsp. Extra Virgin Olive Oil
2.5 tsp. Kosher Salt
1/2 tsp Finely Ground Black Pepper
1 ¼ cups Finely Grated Parmesan

Ingredients (for the Pumpkin Seeds):
½ cup Pumpkin Seeds
½ cup Extra Virgin Olive Oil
½ Tbsp. Kosher Salt

Ingredients (for the Finished Dish):
Roasted Butternut Squash
½ cup Pumpkin Seeds, toasted
2 Tbsp. Extra Virgin Olive Oil
1 Each Organic Lemon – washed
As Needed Maine Sea Salt, coarse
As Needed Black Pepper, finely ground
As Needed Dried Red Chili Flakes

Directions (for the Roasted Squash):
Peel the butternut squash with a peeler. Cut the butternut squash in half, lengthwise. Using a large spoon, scoop out the seeds, and set aside. Cut the butternut squash into 1" cubes. Toss the squash with the olive oil, salt and pepper until well coated. Toss in the parmesan cheese, making sure the squash is well coated.

Evenly layout the squash onto a baking pan rack on a sheet pan. Spray the baking pan rack with olive oil or cooking spray. Roast in a 425° F for about 12 minutes, rotating halfway through. The squash should be tender, and lightly caramelized. Let cool slightly and then scrape loose using a spatula.

Directions (for the Toasted Pumpkin Seeds):
In a sauté pan, toast seeds in olive oil until light golden brown and crunchy until they begin to pop.

Strain oil and dry onto paper towel and season with salt.

Directions (for the Finished Dish):
Place the squash on one platter or four individual plates. Drizzle with the olive oil. Zest the lemon over the squash and then cut wedges and squeeze liberally over the squash. Season with salt, chili flakes and a fair amount of black pepper. Sprinkle pumpkin seeds.