Roasted Butternut Squash with Nut Sage Parmesan

1 butternut squash
1/2 tablespoon olive oil
chili flakes

1/4 cup Brazil nuts
6 fresh sage leaves
1 small garlic clove, peeled
1/2 tablespoon olive oil

Serves 4
Preheat oven to 200C/400F. Lightly grease a roasting pan.

Peel and deseed the butternut squash. Cut into bite sized squares. Drizzle with a little olive oil and toss until coated. Spread the pieces on the roasting pan. Sprinkle with chili flakes. Roast for about 15 minutes or until butternut is tender. Avoid overcooking, as they tend to fall apart.

Meanwhile, combine Brazil nuts, sage leaves, garlic and olive oil in a food processor. Pulse until the texture is that of finely grated Parmesan cheese.
Transfer roasted butternut squash onto serving plate. Sprinkle each piece with 1/2 teaspoon of the Nut Sage Parmesan. Serve immediately.

© Anja's Food 4 Thought. Recipe from