Oven-Roasted Squash with Garlic and Parsley

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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. (Recipe adapted from Alice Waters.)

Oven-Roasted Squash with Garlic and Parsley
photographer: Ken Burris
Nutritionist Tested & Approved

Time: 60 minutes (30 minutes prep)

  • 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 freshly ground pepper , 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.

Nutritional Facts

Serving Size
about 3/4 cup
21 g
3 g
Saturated Fat
0 g
2 g
0 mg
Dietary Fiber
6 g
555 mg
357 mg
10 servings
about 3/4 cup each
1 starch
1/2 fat
Vitamin A
430% daily value
Vitamin C
50% dv
16% dv

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