Oven-Roasted Squash With Garlic & Parsley

Name: Oven-Roasted Squash With Garlic & Parsley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3/4 cup, 10 serving(s)
Ingredients: 5 lbs winter squash, peeled, seeded and cut into 1-inch chunks (such as butternut, buttercup, kabocha or hubbard); 6 teaspoons extra virgin olive oil, divided; 1 1/2 teaspoons salt; 1/4 teaspoon fresh ground pepper; 3 garlic cloves, minced; 2 tablespoons Italian parsley, chopped

Submitted by cridgley

"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. (From EatingWell Nov/Dec 2009)"

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Ready In:: 45mins
Ingredients:: 6
Yields:: 3/4 cup
Serves:: 10

ingredients

5 lbs winter squash, peeled, seeded and cut into 1-inch chunks (such as butternut, buttercup, kabocha or hubbard)
6 teaspoons extra virgin olive oil, divided
1 ¹⁄₂ teaspoons salt
¹⁄₄ teaspoon fresh ground pepper
3 garlic cloves, minced
2 tablespoons Italian parsley, chopped

directions

Preheat oven to 375'F.
Toss squash with 4 teaspoons oil, salt and pepper. Spread evenly on a large baking sheet. Roast, stirring occationally, 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.