Oven-Roasted Squash with Garlic & Parsley

Winter squash becomes tender and sweeter when roasted -- a delicious side for a holiday dinner. Look for interesting squash like kabocha or hubbard at your farmers’ market and try them in this recipe

Oven-Roasted Squash with Garlic & Parsley
Oven-Roasted Squash with Garlic & Parsley

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 5

    pounds winter squash (such as butternut, buttercup, kabocha or hubbard), peeled, seeded and cut into 1-inch chunks (see Tip)

  • 2

    tablespoons extra-virgin olive oil, divided

  • 1 1/2

    teaspoons salt

  • 1/4

    teaspoon freshly ground pepper, divided

  • 3

    cloves garlic, minced

  • 2

    tablespoons chopped Italian parsley

Directions

Toss squash with 4 teaspoons oil, salt and 1/4 teaspoon pepper. Spread evenly on a large baking sheet. Roast, stirring occasionally, until tender throughout and lightly browned, 30 to 45 minutes (depending on the variety of squash) Heat the remaining 2 teaspoons oil in a small skillet over medium heat. Add garlic and cook, stirring, until fragrant but not brown, 30 seconds to 1 minute. Toss the roasted squash with the garlic and parsley. Taste, adjust the seasoning and serve.

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