This simple, tasty side dish could also be made with melted butter in place of the olive oil. I’ve even seen a similar recipe that used heavy cream. It goes well with turkey or pork. You can cut the squash up the night before and refrigerate it in a covered container if you want to get an early start and free up the Sun Oven for a main course to go with it.

Sun Roasted Parmesan Squash


1/2 of a butternut squash, peeled and cut into 1-inch pieces

3 tablespoons extra-virgin olive oil

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

4 sage leaves

1/2 cup freshly grated Parmesan cheese


Set Global Sun Oven out to preheat.

Toss squash with oil, salt, and pepper in a roasting pan or baking dish. Cover and bake in Sun Oven 45 minutes. Stir in 1/2 of the cheese and sprinkle the rest on top and continue to cook until squash is tender, about 30 more minutes. Let stand 5 minutes before serving.

Makes 4 servings.

For tips on covering a glass baking dish click here.

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