Prep time: 10-15 mins. | Cook time: 10 mins. | Serves: 4-5
Ingredients
- 2 ½ tbsp unsalted butter
- 2 shallots, diced small
- 2 cloves garlic, minced
- 1 tsp chopped fresh thyme
- ¾ tsp chopped fresh rosemary
- 6 cups roasted butternut squash (1 large or 2 med)
- ¼ cup chopped fresh parsley
- 2 tbsp grated parmesan
- Coarse salt & ground pepper
Directions
- In a large nonstick skillet, melt butter over medium.
- Add shallots and garlic and cook until softened, 5-7 minutes.
- Stir in thyme and rosemary and cook until fragrant, 1 minute.
- Add squash and toss to combine. Cook until warmed through.
- Stir in parsley and Parmesan and season with salt and pepper.
Notes: If you need to roast the butternut squash, please allow for another 45 minutes of cook time.