Savory Parmesan Butternut Squash (Stovetop)

No maple. No oven. Just squash, garlic, herbs, and cheese.

Ingredients (4 sides)

• 2 Tbsp olive oil + 1 Tbsp butter
• 1 small shallot, thinly sliced
• 4 cups butternut squash, peeled and cut into ½-inch cubes
• 4 garlic cloves, minced
• 1½ tsp dried thyme (or a few sprigs fresh)
• 1½ tsp dried rosemary, crushed (or 1 sprig fresh, chopped)
• Salt and black pepper
• ½ cup freshly grated Parmesan
• Optional: ½ tsp smoked paprika

Method

1. Heat oil and butter in a large pan over medium-high. Don’t crowd the squash — use a wide pan or cook in two batches.
2. Add shallot. Cook 1–2 minutes.
3. Add squash, thyme, rosemary, salt, pepper, and smoked paprika if using. Stir so the cubes get coated.
4. Cook 15–20 minutes, stirring every couple of minutes, until the edges brown and the centers are fork-tender. If it’s browning too fast, drop the heat a little. If the middles are still hard, lid on for 3–4 minutes.
5. Add garlic in the last 2 minutes so it doesn’t burn.
6. Turn off the heat. Stir in Parmesan until it melts and coats the squash. Taste. Add more pepper and Parmesan to your taste.

Serve hot next to turkey, a beef skillet, or leftover in a Buddha type bowl the next day.

Tips:

• Butter is what helps it brown. Oil alone tends to steam.
• Fresh Parmesan melts better than the shaker kind.