1 butternut squash (2 to 3 pounds)
1/4 cup olive oil
Salt and pepper, to taste
3/4 cup Wisconsin Parmesan Cheese, shredded
1/4 cup honey
1/2 teaspoon crushed red pepper flakes
Preheat oven to 375°F.
Peel squash, then cut lengthwise and seed. Cut slices 1/4-inch thick. Toss with olive oil, salt, and pepper. Spray 13 x 9 x 2-inch glass pan or pottery gratin dish with cooking spray. Layer squash slices and sprinkle with Parmesan. Roast 30 minutes, until squash is tender and beginning to brown.
Meanwhile, mix honey and red pepper flakes in a glass measuring cup and microwave on high 10 to 15 seconds. Remove gratin from oven and drizzle warm honey mixture over.