Garlicky Roasted Butternut Squash
Simple delicious roasted butternut squash cubes with garlicky olive oil makes a perfect fall or winter side dish. Recipe adapted from Chez Panisse Vegetables
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 5-6 1x
- Category: Side Dish
- Method: Oven Roasting
- Cuisine: Vegetarian
Scale
Ingredients
- To Roast the Squash
- 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
- 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
Instructions
- Roast the Squash: 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. Roast for 20 minutes. Toss and roast for another 10 minutes or so, until squash is lightly browned in spots and cooked through.
- Make the Garlicky Olive Oil Topping: While the squash is roasting, heat 2 tablespoons olive oil in a small non-stick skillet, over medium-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 bowl. Pour the sautéed garlic and oil over the squash. Sprinkle with parsley. Toss gently to combine. Season, to taste, with salt and pepper.
Keywords: roasted squash, roasted butternut squash, oven-roasted squash