Roasted Winter Squash with Garlic & Parsley
.
Yield
10 servingsPrep
15 minCook
46 minReady
66 minLow 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 |
*
|
| 2 ½ | tablespoons |
olive oil
divided |
|
| 1 ¼ | teaspoons |
salt
or as needed |
|
| ½ | teaspoon |
black pepper
freshly ground, divided |
|
| 5 | cloves |
garlic
or to taste, minced |
|
| 3 | tablespoons |
italian parsley
freshly chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.3 | kg |
winter squash
peeled, seeded and cut into 1-inch chunks |
*
|
| 38 | ml |
olive oil
divided |
|
| 6.3 | ml |
salt
or as needed |
|
| 2.5 | ml |
black pepper
freshly ground, divided |
|
| 5 | cloves |
garlic
or to taste, minced |
|
| 45 | ml |
italian parsley
freshly chopped |
|
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.
