Roasted Garlic Squash & Parsley Recipe

4.50 from 6 votes

on Nov 12, 2015, Updated Jan 01, 2021

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Roasted Garlic Squash & Parsley is a fresh, healthy, and seasonal side dish. Perfect for a weeknight dinner or fancy holiday get-together, this recipe is full of color and flavor.

Read on and I’ll show you how to make one of our most popular recipes using butternut squash.

About this

Often times, when entertaining, it’s easy to forget that simple doesn’t have to be boring or routine. This Roasted Garlic Squash & Parsley recipe is a perfect example. When we decided to put an impromptu fall dinner party together last night, we made an inaugural trip to our brand new Costco and part of our haul included a couple of pounds of diced and sliced butternut squash.

This Roasted Garlic Squash & Parsley recipe was a perfect complement to an evening of good friends and good food in mid-autumn. Low in fat, and effort, this recipe is high in flavor, color and health. Even better, it can be put together in a snap and for just a few dollars. Next time you’re making dinner for the family, or getting ready for a special dinner or holiday meal, keep in mind that something simple can be a big part of something fantastic. Happy fall! -Dan

A close up of food on a plate, with Squash and Garlic

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Roasted Garlic Squash & Parsley Recipe

4.50 from 6 votes

Recipe from EatinWell

Prep: 5

Cook: 30

Total: 35

Yield: 6 servings

By: Dan from Platter Talk

Ingredients

▢ 2-3 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

Instructions

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.

Notes

Consider cutting squash up to 1 day ahead; store airtight in the refrigerator.

Nutrition

Calories: 112kcal, Carbohydrates: 18g, Protein: 2g, Fat: 5g, Saturated Fat: 1g, Sodium: 589mg, Potassium: 546mg, Fiber: 3g, Sugar: 3g, Vitamin A: 16185IU, Vitamin C: 34mg, Calcium: 77mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.