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Oven-Roasted Squash With Garlic & Parsley

Oven-Roasted Squash With Garlic & Parsley
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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.)

Prep: 30 minutes | Total Time: 1 hour
  • 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
  • 1/4 teaspoon
    freshly ground pepper, divided
  • 3 cloves
    garlic, minced
  • 2 tablespoons
    chopped Italian parsley
  1. Preheat oven to 375°F.
  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).
  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.


Nutritional Information

Makes: 10 servings, about 3/4 cup each
  • Calories104
  • Fat3 g
    • Saturated fat0 g
  • Cholesterol0 g
  • Carbohydrates21 g
    • Dietary fiber6 g
  • Protein2 g
  • Sodium357 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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