(106) Oven-Roasted Squash with Garlic & Parsley

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.

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1 thought on “(106) Oven-Roasted Squash with Garlic & Parsley”

  1. Bonjour Jose9phine,Moi je suis une fouineuse du net, tujouors e0 la recherche d’originalite9, que ce soit au crochet ou au tricot. Je suis autodidacte et c’est gre2ce e0 des personnes comme vous que j’ai fait mes premiers pas.Mais mon proble8me, c’est que je tombe souvent sur des site en anglais ou en ame9ricain. J’ai donc achete9 des fiches pour les mode8les qui me plaisaient, sauf que le hic, c’est que les symboles (et diminutifs des points) frane7ais, anglais et ame9ricains ne veulent pas dire la meame chose. Alors je fais une demi-bride alors qu’il faillait faire une bride et ainsi de suite. Mon soucis e9galement c’est que j’aimerais cre9er des mode8les, mais comment savoir combien de maille utiliser et avec quel point ?Voile0, je pense que j’en demande beaucoup Merci pour votre gentillesse, et pour le temps que vous consacrez aux internautes.Nathalie

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