Oven-Roasted Squash with Garlic and Parsley

Makes: 10 servings, about 3/4 cup each
Active Time: 30 minutes
Total Time: 1 hour

Ingredients

▪    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

Directions

1. Preheat oven to 375°F.
2. 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).
3. 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.

Tips & Notes

Make Ahead Tip: Cut squash up to 1 day ahead; store airtight in the refrigerator.

Nutritional Information

104 calories; 3 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 21 g carbohydrates; 2 g protein; 6 g fiber; 357 mg sodium; 555 mg potassium.