Garlic Roasted Butternut Squash
Servings 6 people
people
This quick and easy garlic roasted butternut squash recipe is a great addition to any holiday dinner. See how easy it is to make at home with just a few simple ingredients including garlic, fresh parsley, olive oil, salt - and of course, butternut squash!
Ingredients
- 1 butternut squash
- 4 garlic cloves minced
- 2 Tablespoons fresh parsley minced
- 2 Tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
Instructions
- Prep: Preheat oven to 400˚ F. Cut the butternut squash into 1-inch cubes.
- Mix: In a large bowl, combine the parsley, olive oil, garlic, salt, and pepper.
- Combine: Add squash to the large bowl and toss to coat.
- Roast: Pour squash into an ungreased 1.5-quart baking dish. Bake uncovered for 50-55 minutes or until the squash is tender.
Notes
Variations: You can using a baking sheet and spread out the coated butternut squash. The edges will get more crispy, but it is equally delicious! You can also substitute the butternut squash for pumpkin, zucchini and other squash. Adjust baking time to reach your desired texture.
Make Ahead: Cut your butternut squash into one-inch cubes. Store in the refrigerator in an airtight container like a plastic bag for up to 2 days. Make the recipe as directed.
Store Leftovers: Store the leftovers (if there are any!) in an airtight container for up to three days in the refrigerator.
Reheat Leftovers: I'll admit I eat leftovers straight from the refrigerator! But if you want to heat them up, a simple toss in some light olive oil on a cast iron skillet is a perfect choice.
Nutrition
Serving: 0.5cup | Calories: 101kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 200mg | Potassium: 458mg | Fiber: 3g | Sugar: 3g | Vitamin A: 13401IU | Vitamin C: 29mg | Calcium: 66mg | Iron: 1mg