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.
- 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
Preheat oven to 375 degrees F.
Toss the 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 the 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.
Tip: Make Ahead: Cut squash up to 1 day ahead; store airtight in the refrigerator.<br><br>Recipe adapted from Alice Waters.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
104 calories; 3g total fat; 0g total saturated fat; 0mg cholesterol; 357mg sodium; 21g carbohydrates; 6g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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