Oven-Roasted Squash with Garlic & Parsley (Printer-Friendly Version) | Eating Well
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Oven-Roasted Squash with Garlic & Parsley

http://www.eatingwell.com/recipes/roast_squash_garlic_parsley.html

From EatingWell:  November/December 2009

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. (Recipe adapted from Alice Waters.)

10 servings, about 3/4 cup each | Active Time: 30 minutes | Total Time: 1 hour

Ingredients

Preparation

  1. Preheat oven to 375°F.
  2. 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).
  3. 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.

Nutrition

104 Calories; 3 g Fat; 0 g Sat; 2 g Mono; 0 mg Cholesterol; 21 g Carbohydrates; 2 g Protein; 6 g Fiber; 357 mg Sodium; 555 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1 starch, 1/2 fat

Nutrition Note: Vitamin A (430% daily value), Vitamin C (50% dv), Potassium (16% dv).

Tips & Notes