I don’t make nearly enough squash, so this was a nice change for a side dish. Let me tell you, though, PLEASE just be safe and go with butternut squash. I thought I would be adventurous and bought 1 butternut and 1 buttercup squash. WOW. What a total pain in the rear! It took me nearly 30 minutes to figure out how to cut it and my hands HURT at the end. The ‘skin’ was totally thick. Sooooo, learn from my misfortune and go easy!! (butternut squash is pretty easy to cut!)
Watch the squash – I overdid it and mine was a bit too soft. I LOVED the garlic/oil at the end. I thought it would give me dragon breath, but nope, just YUMMY! This makes a ton, too, so you could easily half the recipe and have plenty.
Oven-Roasted Squash with Garlic & Parsley
Source: EatingWell Magazine, November/December 2009
Yield: 10 servings, about 3/4 cup each
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.)
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.
104 Calories; 3 g Fat; 0 g Sat; 2 g Mono; 0 mg Cholesterol; 21 g Carbohydrates; 2 g Protein; 6 g Fiber; 357 mg Sodium; 555 mg Potassium; 1 1/2 Carbohydrate Serving; Exchanges: 1 starch, 1/2 fat
Nutrition Note: Vitamin A (430% daily value), Vitamin C (50% dv), Potassium (16% dv).
Make Ahead Tip: Cut squash up to 1 day ahead; store airtight in the refrigerator.