Cook Time:30 minsAdditional Time:30 minsTotal Time:1 hrServings:10Yield:10 servings, about 3/4 cup eachJump to Nutrition Facts
Cook Time:30 minsAdditional Time:30 minsTotal Time:1 hrServings:10Yield:10 servings, about 3/4 cup each
Cook Time:30 mins
Cook Time:
30 mins
Additional Time:30 mins
Additional Time:
Total Time:1 hr
Total Time:
1 hr
Servings:10
Servings:
10
Yield:10 servings, about 3/4 cup each
Yield:
10 servings, about 3/4 cup each
Jump to Nutrition Facts
Jump to recipeIf you are looking for a simple, base recipe for roasted squash, ourOven-Roasted Squash with Garlic & Parsleyis the one for you. Fiber-filled squash is perfectly fork-tender roasted in the oven and tossed in an aromatic and heart-healthy garlic and parsley-infused olive oil. 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!Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Cutting a winter squash is easier if you pierce it in several places with a fork and then microwave on High for 45 to 60 seconds. Use a large sharp knife to cut it in half, and then remove the seeds and stringy fibers with a spoon.Cleanup will be a breeze if you roast the squash on a rimmed baking sheet lined with foil to catch drips and spills.If you won’t be using your squash immediately, store it in a dry, dark, cool area, ideally with a temperature between 40°F to 50°F. Most varieties will last a few months stored this way. If you have more than one squash, don’t let them rest on each other.You can roast the squash seeds at the same time as the squash. Toss them with a little extra-virgin olive oil, honey and your favorite seasonings. Remove them when you hear them start popping and they’re a light brown.Nutrition NotesWinter squashis any hard-skinned squash you can find that’s in-season. Each has a slightly different flavor, but all are loaded in nutrients. For most orange squash, you’ll get a good amount of beta-carotene, the main antioxidant that is responsible for the color. Beta-carotene can help lower inflammation in the body and also is converted to vitamin A, which is essential for a healthy immune system and for good vision.Garlicis only a small part of this recipe, but it has big nutrition benefits when you eat it regularly. Garlic has a strong scent for a reason—that comes from the sulfur compounds, similar to onions. Garlic has an antioxidant called allicin that becomes active when it is crushed or chopped. Allicin has been shown to have a role in reducing inflammation and lowering blood pressure—great for your heart health.
Jump to recipe
If you are looking for a simple, base recipe for roasted squash, ourOven-Roasted Squash with Garlic & Parsleyis the one for you. Fiber-filled squash is perfectly fork-tender roasted in the oven and tossed in an aromatic and heart-healthy garlic and parsley-infused olive oil. 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!Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Cutting a winter squash is easier if you pierce it in several places with a fork and then microwave on High for 45 to 60 seconds. Use a large sharp knife to cut it in half, and then remove the seeds and stringy fibers with a spoon.Cleanup will be a breeze if you roast the squash on a rimmed baking sheet lined with foil to catch drips and spills.If you won’t be using your squash immediately, store it in a dry, dark, cool area, ideally with a temperature between 40°F to 50°F. Most varieties will last a few months stored this way. If you have more than one squash, don’t let them rest on each other.You can roast the squash seeds at the same time as the squash. Toss them with a little extra-virgin olive oil, honey and your favorite seasonings. Remove them when you hear them start popping and they’re a light brown.Nutrition NotesWinter squashis any hard-skinned squash you can find that’s in-season. Each has a slightly different flavor, but all are loaded in nutrients. For most orange squash, you’ll get a good amount of beta-carotene, the main antioxidant that is responsible for the color. Beta-carotene can help lower inflammation in the body and also is converted to vitamin A, which is essential for a healthy immune system and for good vision.Garlicis only a small part of this recipe, but it has big nutrition benefits when you eat it regularly. Garlic has a strong scent for a reason—that comes from the sulfur compounds, similar to onions. Garlic has an antioxidant called allicin that becomes active when it is crushed or chopped. Allicin has been shown to have a role in reducing inflammation and lowering blood pressure—great for your heart health.
If you are looking for a simple, base recipe for roasted squash, ourOven-Roasted Squash with Garlic & Parsleyis the one for you. Fiber-filled squash is perfectly fork-tender roasted in the oven and tossed in an aromatic and heart-healthy garlic and parsley-infused olive oil. 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!
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients5poundswinter squash (such as butternut, buttercup, kabocha or hubbard), peeled, seeded and cut into 1-inch chunks (see Tip)2tablespoonsextra-virgin olive oil, divided1 ½teaspoonssalt¼teaspoonfreshly ground pepper, divided3clovesgarlic, minced2tablespoonschopped Italian parsley
Cook Mode(Keep screen awake)
Ingredients
5poundswinter squash (such as butternut, buttercup, kabocha or hubbard), peeled, seeded and cut into 1-inch chunks (see Tip)
2tablespoonsextra-virgin olive oil, divided
1 ½teaspoonssalt
¼teaspoonfreshly ground pepper, divided
3clovesgarlic, minced
2tablespoonschopped Italian parsley
Directions
Preheat oven to 375°F.
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. Roast, stirring occasionally, until tender throughout and lightly browned, 30 to 45 minutes (depending on the variety of squash).
Heat the remaining 2 teaspoons oil in a small skillet over medium heat. Add 3 minced garlic cloves and cook, stirring, until fragrant but not brown, 30 seconds to 1 minute. Toss the roasted squash with the garlic and 2 tablespoons parsley. Taste, adjust the seasoning and serve.
To make aheadCut squash up to 1 day ahead; store airtight in the refrigerator.
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. Here are some you might want to try from your local market or farm stand: Acorn, Autumn Cup, Banana, Black Futsu, Butternut, Carnival, Delicata, Field Pumpkins, Gold Nugget, Honeynut, Hubbard, Kabocha, Long Island Cheese, Musquee de Provence, Red Kuri, Spaghetti, Sugar Dumpling and Turban.
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. The skin should feel firm and hard, and the squash should have some weight—it should feel heavier than it looks.
This is a side dish that’s elegant enough for a holiday dinner and satisfying for weeknights and next-day lunches. Some of our favorite pairings include:Herb-Roasted Turkey,Crispy Roast Chicken,Grilled Bone-In Pork Chops,Sheet-Pan Steak & Potatoes,Lemony-Garlic Pan-Seared Salmon. You can also add roasted squash to your favorite pastas or grains, add to mac and cheese or include it in a green salad.
Roasted squash can be stored in an airtight container in the refrigerator for up to 5 days. When you’re ready to eat it, simply portion out the amount you want and heat it in the microwave on Medium for 1 to 2 minutes.
EatingWell Magazine, November/December 2009
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Nutrition Facts(per serving)103Calories3gFat20gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Linda Frahm
