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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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