Roasted Butternut Squash with Onions, Bacon, and Parmesan

• servings: 4 servings
• active time: 15 minutes
• total time: 55 minutes

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)

Directions

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.

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 Size: 3 /4 cup
• Calories: 158 kcal
• Total Fat: 8 g
• Saturated Fat: 2 g
• Cholesterol: 7 mg
• Sodium: 460 mg
• Total Carbohydrate: 19 g
• Dietary Fiber: 3 g
• Total Sugars: 4 g
• Protein: 5 g