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Daphne Oz's Roasted Butternut Squash Parmesan with Pecans

Daphne Oz
  • 70 minutes
  • Serves

INGREDIENTS

1

Butternut squash, peeled, halved, seeded and cut into 1/2-inch slabs, medium

1/4 tsp

Chili flake

1

Garlic clove

1/4 cup

Pulled fresh flat leaf parsley, stems leaves

2

Scallions

1

Kosher salt and freshly cracked pepper

1/4 cup

Olive oil plus

1/2 cup

Pecans

1/2 cup

Parmesan