Recipe Image

Oven-Roasted Squash with Garlic & Parsley

  • 30 m
  • 1 h
EatingWell Test Kitchen
“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

    • 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

Directions

  • 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.
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