Friend of Julie: Oven Roasted Squash with Garlic and Parsley

Oven Roasted Squash with Garlic and Parsley

Ingredients

• 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

Directions

1. Preheat oven to 375°F.
2. Toss squash with 4 teaspoons oil, salt and 1/4 teaspoon pepper. 
3. Spread evenly on a large baking sheet. 
4. Roast, stirring occasionally, until tender throughout and lightly browned, 30 to 45 minutes (depending on the variety of squash).
5. Heat the remaining 2 teaspoons oil in a small skillet over medium heat. 
6. Add garlic and cook, stirring, until fragrant but not brown, 30 seconds to 1 minute. 
7. Toss the roasted squash with the garlic and parsley. 
8. Taste, adjust the seasoning and serve.

Recipe and photo source: Eating Well