Butternut Squash Parmesan
One 2 lb. Butternut squash, peeled, seeded & cut into 1” cubes
4 teaspoons olive oil, divided
1 onion, cut into 1” chunks
¼ teaspoon pepper
½ cup chicken broth
¼ cup plus 1 tablespoon grated parmesan cheese, divided
Preheat oven to 425. Toss squash with 2 teaspoons oil in a 10x15” pan; spread evenly onto bottom of pan. Bake 20 minutes. Add onions, pepper and remaining oil; toss to coat. Spread into even layer in pan. Bake 20 minutes or until vegetables are tender. Drizzle with broth; mix lightly. Sprinkle with ¼ cup parmesan; toss to coat. Transfer to serving bowl; sprinkle with remaining parmesan.
