Learn how to roast squash in this healthy recipe adapted from Alice Waters.
This is simple enough for a weeknight meal and elegant enough for a dinner party.
Keep reading for our expert tips, including how to easily cut your squash, smart substitutions and more!
Toss 5 pounds of squash with 4 teaspoons oil, 1 1/2 teaspoons salt and 1/4 teaspoon pepper.
Spread evenly on a large baking sheet.
Heat the remaining 2 teaspoons oil in a small skillet over medium heat.
Toss the roasted squash with the garlic and 2 tablespoons parsley.
Taste, adjust the seasoning and serve.
To make ahead
Cut squash up to 1 day ahead; store airtight in the refrigerator.
Frequently Asked Questions
There are many varieties of winter squash to choose from.
Examine the squash carefully.
It should appear fresh, without any blemishes or soft spots.
Ensure that a stem is still attached, as this helps prevent moisture loss.
We love the simplicity and taste of garlic and parsley.
This is a side dish thats elegant enough for a holiday dinner and satisfying for weeknights and next-day lunches.
Roasted squash can be stored in an airtight container in the refrigerator for up to 5 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
