Learn how to roast squash in this healthy recipe adapted from Alice Waters. Look for squash varieties, including buttercup, kabocha or hubbard, at your farmers’ market and try them in this tasty side dish.
Provided by: SmallRecipe.com
Categories: Vegan Thanksgiving Side Dish Recipes
Total time: 1 hours 0 minutes
|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 ½ teaspoons salt|
|¼ teaspoon freshly ground pepper, divided|
|3 cloves garlic, minced|
|2 tablespoons chopped Italian parsley|
- Preheat oven to 375 degrees 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.
Calories 102.7 calories, Carbohydrate 20.3 g, Fat 3 g, Fiber 6.2 g, Protein 1.8 g, Saturated Fat 0.4 g, Sodium 357 mg, Sugar 3.8 g