Oven-Roasted Squash with Garlic & Parsley

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Oven-Roasted Squash with Garlic & Parsley
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
total:
1 hr
Servings:
10
Oven-Roasted Squash with Garlic & Parsley

Ingredients

Directions

  • Preheat oven to 375 degrees F.

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  • 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.

Tips

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.

Tips

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

Serving Size:
about 3/4 cup
Per Serving:
103 calories; protein 1.8g; carbohydrates 20.3g; dietary fiber 6.2g; sugars 3.8g; fat 3g; saturated fat 0.4g; vitamin a iu 21567.7IU; vitamin c 30.1mg; folate 37.8mcg; calcium 80.5mg; iron 1.2mg; magnesium 56.4mg; potassium 552.5mg; sodium 357mg; thiamin 0.1mg.
Exchanges:

1 starch, 1/2 fat
© Copyright 2022 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 07/03/2022
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