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Oven-Roasted Squash with Garlic & Parsley

November/December 2009

Your rating: None Average: 4 (143 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

Makes: 10 servings, about 3/4 cup each

Active Time:

Total Time:

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
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon freshly ground pepper, divided
  • 3 cloves garlic, minced
  • 2 tablespoons chopped Italian parsley

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.

Tips & Notes

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

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.

Carbohydrate Servings: 1 1/2

Exchanges: 1 starch, 1/2 fat

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


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