| Prep Time | 10 Minutes |
| Cook Time | 45 Minutes |
| Servings |
Ingredients
- 5 lbs winter squash
- 2 tbsp extra-virgin olive oil
- 1 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 3 cloves garlic minced
- 2 tbsp Italian parsley chopped
Ingredients
|
Instructions
- 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.
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