2 Tbsp extra-virgin olive oil, divided
1 ½ tsp salt
¼ tsp freshly ground pepper, divided
3 cloves garlic, minced
2 Tbsp 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.
To Make Ahead: Cut squash up to 1 day ahead; store airtight in the refrigerator.
Provided by: Food & Wine
Per Single Serving / Serves 10 Total
- Calories 104
- Calories from fat 27
- Total Fat 3gm 5%
- Sodium 357mg 15%
- Total Carbohydrates 21gm 7%
- Fiber 6gm 24%
- Protein 2gm
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.