Roasted Squash with
Garlic & Parsley

Roasted Squash

Squash is in season right now which means you can find it at your local Farmer’s Market. Hate peeling squash? You can get it pre-peeled and cut up for you at the grocery store – so no excuses! Any winter squash can be used – butternut, kabocha, hubbard or delicata. This recipe is easy, delicious and can be included in your Thanksgiving dinner menu as a side dish.


1 large winter squash (butternut, kabocha, hubbard, delicata) 
2 tablespoons extra-virgin olive oil, divided 
1 teaspoon salt 
1/4 teaspoon freshly ground pepper, divided 
3 cloves garlic, minced 
2 tablespoons chopped Italian parsely 


  1. Preheat oven to 375 degrees
  2. Toss squash with 4 teaspoons oil, salt and 1/4 teaspoon pepper.
  3. Spread evenly on a large baking sheet. Roast, stirring occasionally, until tender throughout and lightly browned, 30-45 minutes (depending on the variety of squash).
  4. Heat the remaining 2 teaspoons oil in a small skillet over medium heat. Add garlic and cook, stirring, until fragrant but not brown, 30 seconds to 1 minute.
  5. Toss the roasted squash with the garlic and parsley. Taste, adjust the seasoning and serve.