1 large butternut squash (about 3 pounds), peeled, seeded, cut into 1-inch cubes
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
For The Garlic and Parsley Topping
2 tablespoons extra virgin olive oil
1 tablespoon finely minced garlic (3 medium cloves)
3 tablespoons finely chopped parsley leaves
Salt and pepper, to taste
Preheat oven to 400ºF.
In a large bowl, toss squash with 2 tablespoons olive oil, 1/2 teaspoon salt and several grinds of black pepper. Spread squash out evenly on a baking sheet and roast for 20 minutes. Toss and roast for another 10 minutes or so, until squash is lightly browned in spots and cooked through.
While the squash is roasting, heat 2 tablespoons olive oil in a small non-stick skillet, over low heat. Sauté the garlic for a minute or two, until it’s soft and fragrant. Be careful not to let it brown. Put the cooked squash in a large mixing bowl pour pour the sautéed garlic and oil over it. Sprinkle parsley on top and toss gently. Season, to taste, with salt and pepper. Serve hot or at room temperature.