Name: Oven-Roasted Squash with Garlic & Parsley
Cook time: 30 min
Total time: 60 min
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; 1.5 teaspoons salt; 0.25 teaspoon freshly ground pepper, divided; 3 cloves garlic, minced; 2 tablespoons chopped Italian parsley

Oven-Roasted Squash with Garlic & Parsley

5.0

(6)

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.

EatingWell Test Kitchen

Updated on October 5, 2021

Cook Time:

30 mins

Additional Time:

30 mins

Total Time:

1 hr

Servings:

Yield:

10 servings, about 3/4 cup each

Nutrition Profile:

Dairy-Free Diabetes Appropriate Gluten-Free Healthy Immunity Heart Healthy High Fiber Low Added Sugars Low Fat Low Sodium Low-Calorie Vegan Vegetarian

Jump to Nutrition Facts

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 degrees F.
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).
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

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 Facts (per serving)

103	Calories
3g	Fat
20g	Carbs
2g	Protein

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.