Yields 10 servings, about 3/4 cup each
Cooking Time: 30 minutes, 1 hour total
- 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
- 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.
- Cut squash up to 1 day ahead; store airtight in the refrigerator
- 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.
1 1/2 Carbohydrate Per Serving