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Oven-Roasted Squash with Garlic & Parsley

November/December 2009

Your rating: None Average: 4 (145 votes)

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.)



READER'S COMMENT:
"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...
Oven-Roasted Squash with Garlic & Parsley Recipe

21 Reviews for Oven-Roasted Squash with Garlic & Parsley

11/16/2010
Anonymous

I've made something similar in the past. I will make this for the holiday. Thanks for putting it up on the net.
Toni

Comments
11/15/2010
Anonymous

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.

Comments
11/15/2010
Anonymous

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.

Comments
11/15/2010
Anonymous

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.

Comments
11/15/2010
Anonymous

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!

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