Oven-Roasted Squash with Garlic & Parsley

Oven-Roasted Squash with Garlic & Parsley

23 Reviews
From: EatingWell Magazine, 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.

Ingredients 10 servings

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Original recipe yields 10 servings
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  • 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
  • 1½ teaspoons salt
  • ¼ teaspoon freshly ground pepper, divided
  • 3 cloves garlic, minced
  • 2 tablespoons chopped Italian parsley


  • Active

  • Ready In

  1. Preheat oven to 375°F.
  2. Toss squash with 4 teaspoons oil, salt and ¼ 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.
  • 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 information

  • Serving size: about ¾ cup
  • Per serving: 103 calories; 3 g fat(0 g sat); 6 g fiber; 20 g carbohydrates; 2 g protein; 38 mcg folate; 0 mg cholesterol; 4 g sugars; 0 g added sugars; 21,568 IU vitamin A; 30 mg vitamin C; 81 mg calcium; 1 mg iron; 357 mg sodium; 552 mg potassium
  • Nutrition Bonus: Vitamin A (431% daily value), Vitamin C (50% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, ½ fat

Reviews 23

January 17, 2018
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By: Marla Puett-Sandberg
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.
January 03, 2017
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By: LaPossey
Very easy and surprisingly tasty!!! I will definitely make again!!!
January 15, 2014
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By: EatingWell User
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.
December 25, 2011
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By: GoodFun-GlutenFree
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
April 09, 2011
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By: gatorgal
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...
December 07, 2010
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By: EatingWell User
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!!
November 20, 2010
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By: EatingWell User
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.
November 15, 2010
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By: EatingWell User
I've made something similar in the past. I will make this for the holiday. Thanks for putting it up on the net. Toni
November 15, 2010
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By: EatingWell User
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.
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