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Christian Vegetarian Association Presents:
Take Heart!
Oven-Roasted Squash with Garlic and Parsley
(EatingWell.com)

 Ingredients
 
- 5 pound(s) winter squash (such as butternut, buttercup, kabocha, or hubbard), peeled, seeded,
  and cut into 1-inch chunks
- 2 tablespoon(s) extra-virgin olive oil, divided
- 1 1/2 teaspoon(s) salt
- 1/4 teaspoon(s) freshly ground pepper, divided
- 3 clove(s) garlic, minced
- 2 tablespoon(s) chopped Italian parsley
 
Directions
 
- 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. 

Your question and comments are welcome

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