Cuban Squash with Garlic (Calabaza con Ajo)
- 2 lbs (900 g) calabaza or Hubbard or butternut squash, peeled, seeded, and cut into 2-inch (5 cm) pieces
- 4 Tbs (60 ml) olive oil
- 3-4 cloves garlic, finely chopped
- Salt and freshly ground pepper to taste
- Chopped parsley for garnish
Boil the squash in salted water until tender, 20 to 25 minutes. Meanwhile, heat the oil in a skillet over high heat until it shimmers, add the garlic, and immediately remove from the heat. Drain the squash and place in a serving bowl. Drizzle with the oil and garlic, season with salt and pepper, and garnish with chopped parsley. Serves 4 to 6.