Oven-Roasted Squash with Garlic and Parsley
Winter squash becomes tender and sweeter when roasted-a
delicious side for a holiday dinner. Look for interesting squash
like kabocha or hubbard at your farmers' market and try them in
this recipe. (Recipe adapted from Alice Waters.)
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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 parsleyInstructions
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.
Yield: 10 servings, about 3/4 cup each
Degree of Difficulty: Easy
Total Time: 1 hour
Prep Time: 30 minutes
To Make Ahead: Cut squash up to 1 day ahead; store
airtight in the refrigerator.
Nutrition:
Per serving:104 Calories; 3 g Fat, (0 g saturated
fat, 2 g mono unsaturated fat); 0 mg Cholesterol; 21 g
carbohydrates; 2 g protein; 6 g fiber; 357 mg sodium; 555 mg
potassium;
