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Oven-Roasted Squash with Garlic & Parsley

Source: © EatingWell Magazine
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Rating: 4   Reviews: 1 See Reviews
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Active Time:  30 Minutes
Total Time:  1 Hour
  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.)

Make Ahead Tip: Cut squash up to 1 day ahead; store airtight in the refrigerator.
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
Oven-Roasted Squash with Garlic & Parsley Recipe at
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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 11/01/2009
Part of These Recipe Collections Find Similar Recipes »
 Season of Squash: Roasted Butternut and More
Nutrition Facts per Serving
Yield:   10 servings, about 3/4 cup each
Calories: 104
Sodium: 357mg
Fiber: 6g
Carbohydrates, Total: 21g
Protein: 2g
% Cal. from Fat: 26%
Fat. Total: 3g
Spotlight Recipe Review See all 1 reviews »

Rating: 4
by: Kim Reviewed: 12/09/2009
Something different to do with squash
I had a huge (ca. 20 pounds!) squash to deal with, so I didn't follow the recipe exactly. I put the cut-up squash on cookie sheets, misted them with oil and sprinkled them with pepper. That was sufficient. This recipe is a nice change of pace from the usual squash recipes. I'll make it again - I only used up half of that 20 pound squash.
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