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Oven-Roasted Squash with Garlic & Parsley
Nb persons: 10
Yield: 3/4 cup
Preparation time: 30 min
Total time: 1 hour
Source: Eating Well
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. | |
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 | black pepper, freshly ground, divided |
3 cloves | garlic, minced |
2 tablespoons | chopped Italian parsley |
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.
READER'S COMMENT:
"This is an especially flavorful and easy way to prepare squash! I did raise the temp to 400 and it took 45 minutes. Last year it took too long at 375. This recipe has become a favorite. "
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