INGREDIENTS
1
butternut squash (about 1 kg, halved crosswise, then lengthwise, seeded and peeled)
1
medium red onion (halved and thinly sliced)
1 1/2 cups
frozen corn kernels (thawed)
2 1/4 tsp
extra virgin olive oil (extra virgin olive oil)
1/3 cup
Parmesan cheese (grated)