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    Oven-Roasted Squash With Garlic & 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.)


    • 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


    Step 1
    Preheat oven to 375°F.
    Step 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).
    Step 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.

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