Page Title
Oven Roasted Squash with Garlic and Parsley
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Ingredients:
•        5 pounds winter squash (such as butternut,
buttercup, kabocha or hubbard), peeled, seeded and cut
into 1-inch chunks (see Tip)
•        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


Preparation:
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.
Oven Roasted Squash
with Garlic and
Parsley