Thursday, July 5, 2012

Oven Roasted Squash with Garlic and Parsley

Source: Eating Well

5 pounds butternut squash, peeled, seeded and cut into 1-inch chunks
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

Preheat oven to 375°F.

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).

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.

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