Zucchini Noodles And Butternut Squash In A Garlic-Lemon Sauce - cooking recipe

Ingredients

1 small butternut squash - peeled, seeded, and cut into 1/2-inch cubes
1/4 cup olive oil, divided
kosher salt and freshly ground black pepper to taste
2 large zucchini, ends cut and spiralized
1 clove garlic, minced, or to taste
1 teaspoon Italian seasoning, or more to taste
1/2 teaspoon red pepper flakes
1 1/2 teaspoons lemon juice, or to taste
1/3 cup finely grated Parmigiano-Reggiano cheese

Preparation

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Arrange butternut squash into a single layer over the prepared pan. Drizzle with 2 tablespoons olive oil and season with salt and pepper.
Bake squash in the preheated oven, turning halfway, until browned and softened, about 35 minutes.
Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add zucchini, garlic, Italian seasoning, red pepper flakes, salt, and pepper. Cook and stir until zucchini is tender, about 4 minutes. Mix in baked squash and lemon juice until just combined. Top with Parmesan cheese.