Oven-Roasted Winter Squash

acorn squashOven-Roasted Winter Squash with Garlic and Parsley
  • 1 small or medium winter squash, such as a butternut or acorn squash  (~1/2 cup of squash will serve 1 person)
    olive oil
    1-3 garlic cloves
    salt and pepper

Take the squash, peel and de-seed it.

Cut into 1-inch chunks and toss with olive oil, salt and pepper.

Spread the chunks evenly on a baking sheet and roast at 375 degrees for 40 minutes or so, until tender throughout (test a few with a fork) and lightly browned. Stir occasionally with a spatula to prevent burning.

Meanwhile, peel and chop a few cloves of garlic and sautee in olive oil for just a minute, being careful not to brown them. When the squash is done, toss with the garlic and a handful of chopped parsley, adjust seasonings and serve.

Note: you can add the chopped garlic along with the squash, but to prevent it burning, add some water to the bottom of the pan and stir more often.

Adapted from Chez Panisse Vegetables by Alice Waters.