Vegan Vegan Holidays Vegan Thanksgiving Vegan Thanksgiving Sides Oven-Roasted Squash with Garlic & Parsley 5.0 (8) 6 Reviews Learn how to roast squash in this healthy recipe adapted from Alice Waters. Look for squash varieties, including buttercup, kabocha or hubbard, at your farmers market and try them in this tasty side dish. By EatingWell Test Kitchen EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. EatingWell's Editorial Guidelines Updated on November 18, 2024 Tested by EatingWell Test Kitchen Tested by EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. Meet the EatingWell Test Kitchen Reviewed by Dietitian Sylvia Geiger, M.S., RD Reviewed by Dietitian Sylvia Geiger, M.S., RD As EatingWell’s former dietitian and nutrition advisor, Sylvia Geiger worked closely with the culinary and editorial team to ensure that our recipes are not only delicious, but also meet the nutrition parameters we have set for ourselves. EatingWell's Editorial Guidelines Save Rate PRINT Share Cook Time: 30 mins Additional Time: 30 mins Total Time: 1 hr Servings: 10 Yield: 10 servings, about 3/4 cup each Nutrition Profile: Diabetes-Friendly Dairy-Free Healthy Immunity Low-Sodium Low-Fat High-Fiber Heart-Healthy Vegan Vegetarian Gluten-Free Low-Calorie Jump to Nutrition Facts Jump to recipe If you are looking for a simple, base recipe for roasted squash, our Oven-Roasted Squash with Garlic & Parsley is the one for you. Fiber-filled squash is perfectly fork-tender roasted in the oven and tossed in an aromatic and heart-healthy garlic and parsley-infused olive oil. This is simple enough for a weeknight meal and elegant enough for a dinner party. Keep reading for our expert tips, including how to easily cut your squash, smart substitutions and more! Tips from the EatingWell Test Kitchen These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! Cutting a winter squash is easier if you pierce it in several places with a fork and then microwave on High for 45 to 60 seconds. Use a large sharp knife to cut it in half, and then remove the seeds and stringy fibers with a spoon.Cleanup will be a breeze if you roast the squash on a rimmed baking sheet lined with foil to catch drips and spills.If you won't be using your squash immediately, store it in a dry, dark, cool area, ideally with a temperature between 40°F to 50°F. Most varieties will last a few months stored this way. If you have more than one squash, don't let them rest on each other.You can roast the squash seeds at the same time as the squash. Toss them with a little extra-virgin olive oil, honey and your favorite seasonings. Remove them when you hear them start popping and they're a light brown. Nutrition Notes Winter squash is any hard-skinned squash you can find that's in-season. Each has a slightly different flavor, but all are loaded in nutrients. For most orange squash, you'll get a good amount of beta-carotene, the main antioxidant that is responsible for the color. Beta-carotene can help lower inflammation in the body and also is converted to vitamin A, which is essential for a healthy immune system and for good vision. Garlic is only a small part of this recipe, but it has big nutrition benefits when you eat it regularly. Garlic has a strong scent for a reason—that comes from the sulfur compounds, similar to onions. Garlic has an antioxidant called allicin that becomes active when it is crushed or chopped. Allicin has been shown to have a role in reducing inflammation and lowering blood pressure—great for your heart health. Cook Mode (Keep screen awake) 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 ½ teaspoons salt ¼ teaspoon freshly ground pepper, divided 3 cloves garlic, minced 2 tablespoons chopped Italian parsley Directions Preheat oven to 375°F. Toss 5 pounds of squash with 4 teaspoons oil, 1 1/2 teaspoons 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 3 minced garlic cloves and cook, stirring, until fragrant but not brown, 30 seconds to 1 minute. Toss the roasted squash with the garlic and 2 tablespoons parsley. Taste, adjust the seasoning and serve. To make ahead Cut squash up to 1 day ahead; store airtight in the refrigerator. Frequently Asked Questions What are some favorite winter squash varieties for roasting? There are many varieties of winter squash to choose from. Here are some you might want to try from your local market or farm stand: Acorn, Autumn Cup, Banana, Black Futsu, Butternut, Carnival, Delicata, Field Pumpkins, Gold Nugget, Honeynut, Hubbard, Kabocha, Long Island Cheese, Musquee de Provence, Red Kuri, Spaghetti, Sugar Dumpling and Turban. What should I know about choosing a perfect squash? Examine the squash carefully. It should appear fresh, without any blemishes or soft spots. Ensure that a stem is still attached, as this helps prevent moisture loss. The skin should feel firm and hard, and the squash should have some weight—it should feel heavier than it looks. Can I use different seasoning? Absolutely. We love the simplicity and taste of garlic and parsley. However, you can easily customize your dish with different seasonings and herbs of your choice, such as an Italian seasoning blend or fresh or dried sage, dill, rosemary or thyme. Additionally, you can enhance the dish by adding toasted nuts or a sprinkle of Parmesan cheese or goat cheese. What should I serve with Roasted Squash with Garlic and Parsley? This is a side dish that’s elegant enough for a holiday dinner and satisfying for weeknights and next-day lunches. Some of our favorite pairings include: Herb-Roasted Turkey, Crispy Roast Chicken, Grilled Bone-In Pork Chops, Sheet-Pan Steak & Potatoes, Lemony-Garlic Pan-Seared Salmon. You can also add roasted squash to your favorite pastas or grains, add to mac and cheese or include it in a green salad. How long can I store leftover Roasted Squash with Garlic and Parsley? Roasted squash can be stored in an airtight container in the refrigerator for up to 5 days. When you're ready to eat it, simply portion out the amount you want and heat it in the microwave on Medium for 1 to 2 minutes. EatingWell Magazine, November/December 2009 Rate It Print Nutrition Facts (per serving) 103 Calories 3g Fat 20g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Serving Size about 3/4 cup Calories 103 % Daily Value * Total Carbohydrate 20g 7% Dietary Fiber 6g 22% Total Sugars 4g Protein 2g 4% Total Fat 3g 4% Saturated Fat 0g 2% Vitamin A 21568IU 431% Vitamin C 30mg 33% Folate 38mcg 9% Sodium 357mg 16% Calcium 81mg 6% Iron 1mg 7% Magnesium 56mg 13% Potassium 553mg 12% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Additional reporting by Linda Frahm Linda Frahm Linda Frahm has been a copy editor and fact checker working with food and nutrition content for the past 30-plus years for consumer print and online publications. EatingWell's Editorial Guidelines