The cold weather is officially here; Thanksgiving 3 weeks away. Here is a recipe for a side dish on a “normal” day or it could be a nice side dish on your holiday table. I absolutely love roasted butternut squash.
OVEN-ROASTED SQUASH WITH GARLIC AND PARSLEY
5 pounds winter squash ( butternut, buttercup, kabocha or hubbard)
2 tablespoons olive oil
1 1/2 teaspoons salt
1/4 teaspoon fresh ground black pepper, divided
3 garlic cloves, minced
2 tablespoons chopped Italian parsley
-Preheat oven to 375.
-Toss squash with 4 teaspoons oil, salt and 1/4 teaspoon black pepper. Spread on a large baking sheet. Roast, stirring occasionally, until tender and lightly browned; 30-45 minutes.
-Heat remaining 2 teaspoons of oil in a small skillet over medium heat. Add garlic and cook, stirring until fragrant but not brown; about 1 minute. Toss the roasted squash with garlic and parsley. Taste; adjust seasoning to taste.