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Garlic Roasted Butternut Squash
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Description
Garlic and butternut squash—I can think of no better combination. If you’ve never tried butternut squash, after this recipe, you’ll want to start growing it in your garden. The most difficult thing is peeling and chopping the squash, but once you get the hang of it, it’s no issue!
Ingredients
- 3-½ pounds Butternut Squash, Peeled, Chopped
- ¼ cups Chopped Fresh Parsley
- 1 Tablespoon Olive Oil, Or More To Taste
- 4 cloves Garlic, Chopped Or Pressed
- 1 teaspoon Salt, Kosher
- ½ teaspoons Pepper
- ⅓ cups Parmesan Cheese, Grated, Shredded
Preparation
In a large bowl, combine the parsley, olive oil, garlic, salt and pepper. Add squash and toss to coat. Transfer to a shallow baking dish or cookie sheet (I spray the sheet first). Bake, uncovered, at 400 degrees F for 45-50 minutes or until squash is tender. Sprinkle parmesan cheese on top with about 15-20 minutes remaining.
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