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1
Preheat the oven to 375 degrees.
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2
Use a knife to lop off the top and bottom off the squash.
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3
Slice the skin off the sides, then cut the squash in half lengthwise and remove the seeds.
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4
Cut the squash into large pieces, cut the pieces into slices, cut the slices into matchsticks, then cut the matchsticks into a dice.
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5
Place in a bowl and set aside.
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6
Melt the butter in a small pan, or in a bowl in the microwave.
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7
Use a spoon to skim off the solids so most of them are gone.
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8
(Note: Its easier if you go ahead and melt the whole stick, then reserve the rest for another use.)
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9
Drizzle 4 tablespoons of the skimmed butter into the bowl with the squash.
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10
Add salt and pepper and toss to combine.
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11
Pour the squash onto a baking sheet and spread them into a single layer.
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12
Bake for 20-25 minutes, then crank up the heat to 400 and continue roasting for 15 minutes or so, until the squash is sizzling and golden brown around the edges.
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13
Remove the pan from the oven and set aside.
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14
Grate the Parmesan and sprinkle it over the squash.
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15
Toss it quickly so that the cheese wont melt (it should only soften), then transfer the mixture to a plate.
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16
Toast the pine nuts in a skillet over medium-high heat, stirring frequently.
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17
Add those to the plate with the squash and toss to combine.
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18
Add more Parmesan if youd like, then serve the squash in small dishes or over a salad tossed in vinaigrette.
