Ingredients
Butternut Squash
- 1 large butternut squash (about 3 pounds), peeled, halved, seeded, cut into 1-inch cubes (8 cups of squash cubes)
Seasonings and Garnish
- 4 tablespoons olive oil, divided
- 1/2 teaspoon kosher salt plus more, to taste
- 1/4 teaspoon fresh ground black pepper plus more, to taste
- 1 tablespoon finely minced garlic (3 medium cloves)
- 3 tablespoons finely chopped parsley leaves
Instructions
- Preheat Oven: Preheat your oven to 400ºF (200ºC) to get it ready for roasting the squash.
- Prepare and Roast Squash: In a large bowl, toss the cubed butternut squash with 2 tablespoons of olive oil, 1/2 teaspoon kosher salt, and several grinds of fresh ground black pepper. Spread the squash cubes out evenly on a baking sheet. Roast in the preheated oven for 20 minutes. Then toss the squash cubes and roast for an additional 10 minutes or until they are lightly browned in spots and cooked through.
- Sauté Garlic: While the squash is roasting, heat the remaining 2 tablespoons of olive oil in a small non-stick skillet over low heat. Add the minced garlic and sauté for one to two minutes until the garlic is soft and fragrant, being careful not to let it brown.
- Combine and Serve: Transfer the roasted squash cubes to a large mixing bowl. Pour the sautéed garlic and olive oil over the squash. Sprinkle the finely chopped parsley on top. Gently toss everything together to combine. Adjust seasoning by adding more salt and pepper to taste. Serve the dish hot or at room temperature.
Notes
- Choose a firm butternut squash for the best texture.
- Peeling the squash can be easier if you microwave it for 1-2 minutes before peeling.
- Do not overcook the garlic to avoid bitterness.
- This recipe can be doubled easily for larger servings.
- Roasted butternut squash can be enjoyed warm or at room temperature, making it great for meal prep.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
