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Roasted Winter Squash with Garlic & Parsley

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Recipe

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Yield

10 servings

Prep

15 min

Cook

46 min

Ready

66 min
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free

Ingredients

Amount Measure Ingredient Features
5 pounds winter squash
peeled, seeded and cut into 1-inch chunks
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2 ½ tablespoons olive oil
divided
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1 ¼ teaspoons salt
or as needed
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½ teaspoon black pepper
freshly ground, divided
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5 cloves garlic
or to taste, minced
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3 tablespoons italian parsley
freshly chopped
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Ingredients

Amount Measure Ingredient Features
2.3 kg winter squash
peeled, seeded and cut into 1-inch chunks
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38 ml olive oil
divided
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6.3 ml salt
or as needed
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2.5 ml black pepper
freshly ground, divided
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5 cloves garlic
or to taste, minced
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45 ml italian parsley
freshly chopped
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Directions

Preheat oven to 375°F.

Add squash, 4 teaspoons oil, salt and ¼ teaspoon pepper in a large bowl, and toss until evenly coat.

Spread evenly on a large rimed baking sheet.

Roast, stirring occasionally, until tender throughout and lightly browned, 38 to 45 minutes (depending on the variety of squash).

Heat the remaining oil in a small skillet over medium heat.

Add garlic and cook, stirring, until fragrant but not brown, about 1 minute.

Toss the roasted squash with the garlic and parsley.

Season with more salt and pepper if desired and serve warm.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 10g (0.4 oz)
Amount per Serving
Calories 3584% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 296mg 12%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 1g
Vitamin A 2% Vitamin C 4%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
 

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