Parmesan Crusted Butternut Squash

By Nikki Sheriff

With only 8 grams of carbs per serving, this Parmesan crusted butternut squash is sure to wow your dinner guests!

Parmesan Crusted Butternut Squash
  • 2 medium butternut squash

  • 4 cloves garlic, minced

  • 1/4 cup chopped fresh parsley

  • 4 TBS olive oil, divided

  • 1 1/2 tsp kosher salt, divided

  • 1 1/2 cups chopped collard greens

  • 1/2 cup pecan halves

  • 1/4 cup sliced almonds

  • 1/4 cup freshly grated parmesan cheese

  1. Preheat the oven to 350 degrees F.

  2. Lightly oil a 9x13 baking dish.

  3. Peel squash, clean out seeds, and dice into 1 inch squares.

  4. Mix squash with garlic, parsley, 3 TBS olive oil, 1 tsp of salt and pour into baking dish.

  5. Cover with foil and bake for 1 hour or until squash is tender when pierced with a fork.

  6. Meanwhile, in a food processor, add nuts, 1/2 tsp salt, 1 TBS olive oil and parmesan cheese. Pulse a few times until it is mixed but not too finely chopped. Set aside.

  7. When squash is done, toss in the collard greens and sprinkle the nut topping over the whole thing.

  8. Bake uncovered 5-7 more minutes, keeping an eye on it to make sure it doesn't burn, until the nuts are lightly toasted.

  9. Remove from the oven and serve.

Nutritional Facts

Calories 96
Total Fat 7g
Saturated Fat 1g
Sodium 217mg
Carbohydrates 8g
Dietary Fiber 2g
Protein 2g

side dish side low carb vegetarian bake anti inflammatory

6 replies

Nikki Sheriff
Nikki Sheriff 2014-02-10 15:44:28 -0600 Report

Collard greens are larger dark green leaves and you can get them at almost any grocery store. It can also be substituted with kale.