Oven Roasted Squash with Garlic and Parsley

 In Fitness Success, Health Coaching Southlake, Healthy Recipes, Nutrition Coaching, Nutrition Planning

Winter squash becomes tender and sweeter when roasted—a delicious fall seasonal 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.

Prep Time: 30 minutes     Cook Time:  1 hour     Serves: 10

Ingredients

  • 5 pounds winter squash (such as butternut, buttercup, kabocha or hubbard), peeled, seeded and cut into 1-inch chunks
  • 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

 

Instructions

  • Preheat oven to 375
  • 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.
  • Enjoy with your family and friends!
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