winter squash, (such as butternut, buttercup, kabocha or hubbard), peeled, seeded and cut into 1-inch chunks
extra-virgin olive oil, divided
1 1/2 teaspoons
freshly ground pepper, divided
chopped Italian parsley
- Preheat oven to 375°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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