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. Source: EatingWell Magazine, November/December 2009

EatingWell Test Kitchen
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Ingredients

Directions

  • Preheat oven to 375 degrees F.

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  • 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.

Tips

Make Ahead Tip: Cut squash up to 1 day ahead; store airtight in the refrigerator.

Kitchen Tip: Make it easier to cut a pumpkin, acorn squash or other winter squash: pierce in several places with a fork; microwave on High for 45 to 60 seconds. Use a large sharp knife to cut in half. Remove the seeds and stringy fibers with a spoon.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

103 calories; 3 g total fat; 357 mg sodium. 20.3 g carbohydrates; 1.8 g protein; Full Nutrition

Reviews (23)

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23 Ratings
  • 5 star values: 23
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/17/2018
Thank you for sharing this easy recipe. It is so tasty. My company asked for the recipe. I did increase the parsley as I had extra. Read More
Rating: 5 stars
01/03/2017
Very easy and surprisingly tasty!!! I will definitely make again!!! Read More
Rating: 5 stars
01/15/2014
So Easy and Delicous...even for non squash lovers! We made this with butternut squash for our Christmas Eve dinner and this was the most loved dish of the night!!! Forget the potatoes I'll just make a double batch of these next year! SOOOOOO good...even people that don't really like squash and/or the kids loved it!! My 3 year old kept asking for more!! Pros: Quick Flavorful Great for Entertaining Cons: You need to have fresh parsley on hand dried just doesn't come close. Read More
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Rating: 5 stars
12/25/2011
Perfect This was a perfect addition to our Christmas Eve dinner. It was really easy (I roasted it in our counter-top toaster/convection oven) to put together was a huge hit and didn't require a lot of fuss. Mixed butternut and acorn squash - will definitely be making again! Pros: Easy low-maintenance tasty Read More
Rating: 5 stars
10/30/2011
I love butternut squash and this was a fantastic way to prepare it. I served it to my kids my book club a houseguest - and everyone loved it! Read More
Rating: 5 stars
10/30/2011
I bought butternut squash for the first time and I used this recipe. AMAZING!!!! Read More
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Rating: 5 stars
10/30/2011
I made with butternut and it turned out awesome Read More
Rating: 5 stars
10/30/2011
My picky eaters LOVED this dish! It is an absolute "do-again". Read More
Rating: 5 stars
10/30/2011
This is a great recipe for roasted squash. Some recipes add too much sweetness but the garlic really adds great flavor and tempers the sweet butternut squash I used. I will be making this one again. Read More
Rating: 5 stars
10/30/2011
I made this recipe for Thanksgiving and everyone loved it! I loved that you could taste the sweetness of the butternut squash without adding sugar or syrup. The roasting made it perfect! Read More
Rating: 5 stars
10/29/2011
This is an especially flavorful and easy way to prepare squash! I did raise the temp to 400 and it took 45 minutes. Last year it took too long at 375. This recipe has become a favorite. Read More
Rating: 5 stars
10/29/2011
Wonderful! I doubled the parsley because I love it so! - it was DELICIOUS Read More
Rating: 5 stars
10/29/2011
Recipe sounds good. A little Butter/Margarine and Romano grated cheese would be great additions. You might also just do the whole trip in one step in a Wok type pan. I try and save on the steps and dish washing. But if doing more dishes isn't a bother you can do the recipe the way it's being presented and why not boil up a little Macaroni and mix that in also? Now you've got a whole meal and not just a side dish. Read More
Rating: 5 stars
10/29/2011
Looking forward to trying it but have to alter it like most recipes. Since we have a family member who has FSGS we have to be extremely low or none on sodium. Read More
Rating: 5 stars
10/29/2011
The recipe is great-tasting and if you are limited on prep time you can even trim some of it by using the dried course-ground garlic which includes dried parsley. Read More
Rating: 5 stars
10/29/2011
I roast winter root vegetables all the time including every kind of squash. Instead of the garlic and parsley toss the raw vegetables in olive oil add a sprig of fresh rosemary and roast at 400 degrees for 40 min (or until tender and lightly browned). Serve over hot couscous. Yum! Read More
Rating: 5 stars
10/29/2011
Butternut squash is one of our favorites and this is a delicious way to prepare it. The same ingredients (less the squash) works for sweet potatoes. Try it! Read More
Rating: 5 stars
10/29/2011
i just love any roasted vegetables. once a week I do a big tray of roasted veggies. It includes butternut squash sweet potatoes carrots aubergines (egg plant) red onions and whole garlic cloves. I chop all the veggies and toss them in extra virgin olive oil salt pepper oregano and rosemary then spread them on a baking tray and roast for about an hour turning them just once and if needed sprinkle a touch more olive oil on them. I don't bother to parboil them first. My kids love them. Read More
Rating: 5 stars
10/29/2011
Consider using Grape Seed Oil for the coooking portion other types of oil are not suitable for cooking healthy. Read More
Rating: 5 stars
10/29/2011
I've made something similar in the past. I will make this for the holiday. Thanks for putting it up on the net. Toni Read More
Rating: 5 stars
10/29/2011
I make this using the yellow sweet potato INSTEAD of squash/pumpkin. Absolutely delicious and even better for diabetics. Of course the acorn squash or zucchini with onions and garlic are delicious alongside it... mmm yum. Read More
Rating: 5 stars
10/29/2011
Great recipe. I use butternut squash and sweet potatoes. I toss both with equal amounts of olive oil and honey....usually 2 tablespoons of each. i also roast my vegetables at a higher heat...425 and cook less time. The sweet potatoes alone with honey and olive oil are delicious as well. Enjoy!! Read More
Rating: 5 stars
10/29/2011
Delicious! This recipe really had a nice flavor and not much fuss once you popped it into the oven! I will be making this again! Pros: Easy to follow. Cons: There has to be a better way to peel the squash... Read More