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Okay, listen. I am not a huge squash lover--Well, I may be after this recipe, but typically, it's not my favorite). I picked this butternut squash up randomly a few weeks ago (yes, weeks. Squash lasts for, like, ever). And while it's 100ºF+ here in Arizona, I just have not been in the mood for such a wintery vegetable...what was I thinking?!

After some contemplation between a butternut squash "Mac N Cheese" dish or this parmesan roasted version, I finally landed right here. In the perfect place. With a little vegan parmesan and some fresh rosemary. And it was ohhhh so good!

I still have about 1/4 of this dish sitting in my fridge and I'm contemplating blending it into a creamy sauce for pasta next!


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