This sautéed butternut squash recipe is paired with garlic, shallots, rosemary, thyme, and parmesan cheese. Serve it as a veggie side dish for breakfast or dinner!
LET'S MAKE IT
Peel butternut squash skin. Cut into quarters and remove seeds.
Then, cut squash into 1/2-inch pieces.
Sauté shallots, minced garlic, and squash cubes in olive oil, rosemary, and thyme.
Toss cooked squash with parmesan cheese, until melted. Serve hot!