2 Tbsp. minced fresh parsley
2 Tbsp. olive oil
2 garlic cloves, minced
1 tsp. salt
1/2 tsp. pepper
3 1/2 lbs of butternut squash, peeled and cut into 1 inch cubes
1/3 c. grated Parmesan cheese
1. In a large bowl, combine the parsley, oil, garlic, salt and pepper. Add squash and toss to coat.
2. Transfer to an ungreased shallow 2-quart baking dish. Bake, uncovered at 400 degrees for 50-55 minutes or until squash is just tender.
I stirred mine halfway through cooking and sprinkled the cheese over the last 10 minutes of baking (since the recipe didn't specify when to include the cheese).
Note: The squash is hard to peel. I had to use a very sharp paring knife, a veggie peeler will not cut it. I've seend recommended to poke the squash a few times with a fork and cook in the microwave 8 minutes then peel and seed; but this makes it messier.
I also haven't tried this with frozen squash. I'm not sure how the consistency would turn out, I'm not sure if you have to cook frozen squash less or not.