Roasted Butternut Squash with Onions, Bacon, and Parmesan

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Roasted Butternut Squash with Red Onions, Bacon, and Parmesan is made all in one sheet pan! An easy fall or winter side dish.

Roasted Butternut Squash with Onions, Bacon and Parmesan
Butternut Squash with Onions, Bacon, Parmesan

Roasted butternut squash screams fall, and I frequently cook with it this time of year. Roasting butternut squash and onions brings out their sweetness. The caramelized edges combined with bacon and parmesan elevate this simple side, making it worthy for company or your next holiday gathering. More roasted butternut squash recipes that you may want to try are this Maple Roasted Butternut Squash or this Roasted Brussels Sprouts and Butternut Squash and if you have an air fryer, try these Air Fryer Butternut Squash Recipe.

Roasted Butternut Squash with Onions, Bacon and Parmesan on a sheet pan

Do I need to peel butternut squash before roasting?

Yes, the skin on butternut squash is thick, so you’ll need to peel it before roasting it. I used to dread this task until I learned this quick tip – Microwave the squash for a few minutes. It makes it so much easier to peel and cut the vegetable. And what’s even faster than that is buying it pre-cubed. It eliminates the often- daunting task of peeling and cutting, making prep and cleanup a breeze!

Roasted Butternut Squash Ingredients

  • Butternut Squash: Twenty ounces of peeled and cubed squash is about two cups.
  • Onion: I used red onion, but a yellow one would work too.
  • Olive Oil for coating the vegetables
  • Salt and Pepper for seasoning
  • Bacon: Chop two slices of raw bacon.
  • Parmesan Cheese: Freshly grate a quarter cup of parmesan.
  • Parsley: Garnish with Italian parsley or swap with sage, thyme, or chives if you prefer.

How to Cook Butternut Squash

  • Prep: Preheat the oven to 400°F, and spray a large sheet pan with oil. For easier cleanup, you can line it with foil before spraying.
  • Vegetables: Put the butternut squash and onion in a large bowl. Toss with olive oil and sprinkle with salt and pepper.
  • Bake: Spread the veggies in an even layer on the sheet pan and roast for 20 minutes. Remove the pan from the oven, add the bacon and two
    tablespoons of parmesan, and toss everything with a spatula. Return the pan to the oven and bake for another 20 minutes.
  • Garnish: Before serving, sprinkle the butternut with the remaining parmesan and parsley.

Roasted Butternut Squash with Onions, Bacon and ParmesanRoasted Butternut Squash with Onions, Bacon and Parmesan

More Butternut Squash Recipes You’ll Love:

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Roasted Butternut Squash with Onions, Bacon and Parmesan
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Roasted Butternut Squash with Onions, Bacon, and Parmesan

4
158 Cals 5 Protein 19 Carbs 8 Fats
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Yield: 4 servings
COURSE: Side Dish
CUISINE: American
Roasted Butternut Squash with Red Onions, Bacon, and Parmesan is made all in one sheet pan!

Ingredients

  • Olive oil spray
  • 20 ounces peeled and cubed butternut squash
  • 1 small red onion, cut into 1-inch wedges
  • 1 ½ tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • 2 slices center-cut bacon, chopped
  • ¼ cup freshly grated Parmesan cheese
  • Chopped Italian parsley, for garnish

Instructions

  • Preheat oven to 400 degrees F.  Spray a large sheet pan with oil.
  • In a large bowl, add the squash, onion, oil, salt and pepper, to taste.  Toss to evenly coat.
    bowl with butternut squash cubed and red onions
  • Spread in an even layer on prepared sheet pan.  Roast for 20 minutes.
  • Remove sheet pan from the oven and add the bacon and 2 tablespoons of the Parmesan. With a spatula, toss the veggies and mix in the bacon and Parmesan.
  • Put sheet pan back in the oven and cook an additional 20 minutes.
  • Sprinkle with remaining Parmesan and garnish with parsley.

Nutrition

Serving: 3/4 cup, Calories: 158kcal, Carbohydrates: 19g, Protein: 5g, Fat: 8g, Saturated Fat: 2g, Cholesterol: 7mg, Sodium: 460mg, Fiber: 3g, Sugar: 4g

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11 comments

  1. Really good recipe. My partner liked it and he normally won’t eat squash.

  2. Made this tonight and it was so good! We only had turkey bacon so I used that, without any modifications to the recipe. Definitely keeping this one!

  3. The tip about peeling the squash is genius!

  4. Am I supposed to cook the bacon first or put it in raw and it will cook while in the oven for the 20 minutes?

  5. This sounds delicious….do you think it could be done in the air fryer adding the parmesan cheese at the end?

  6. We are going to be making this for Thanksgiving but there will be about eight people. Would this be good if I doubled the recipe.

  7. Could I use turkey bacon instead? If so, would you cook it the same? 

  8. I made this recipe this evening and it is absolutely delicious! Thank you for the tip on how best to peel a butternut squash. My husband asked if I already printed it out as it’s a keeper. I think I might have to incorporate this as a Thanksgiving side . I can’t wait to make it again!!!

  9. Can I make this ahead of time? Perhaps a day ahead? I want to make this for Thanksgivng dinner. I have appreciated ALL of your recipes!!!!