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Parmesan and Herb Buttercup Kabocha Squash

Prep: 10 mins
Cook: 25 mins

  • 1 - 2 Buttercup Kabocha Squash
  • ⅓ cup shredded parmesan cheese + more for garnishing
  • 2–3 Tbsp. fresh or 1 tsp. Each of dried thyme, sage, rosemary, and oregano
  • 1 Tbsp. butter, melted
  • ½ tsp. garlic powder
  • Salt and pepper to taste
  1. Preheat oven to 400℉.
  2. Cut squash in half and scoop out the seeds. Then slice each half into ½-inch thick slices.
  3. In a large bowl, combine all of the ingredients and toss to combine.
  4. Transfer to a large sheet pan. Using your hands, gently press parmesan cheese onto the squash for maximum coverage.
  5. Bake in the oven for 25 minutes or until squash is cooked through and parmesan cheese is crispy and slightly browned. Garnish with additional parmesan cheese and herbs, if desired.