Here is the last side of my Thanksgiving side menu. This is one of the best recipes I’ve had using butternut squash. Delicious, simple and loaded with flavor despite the few ingredients. You can also roast other vegetables like the roasted rosemary potatoes at the same time.
- 6 cups BUTTERNUT SQUASH, cubed, (1 medium squash)
- 1 tbsp OLIVE OIL, EXTRA VIRGIN
5 cloves GARLIC, finely minced (or 2 tsp garlic powder)
2 tsp PARSLEY, DRIED
SEA SALT AND PEPPER TO TASTE
Preheat oven to 400 degrees. Peel and remove the seeds from the squash; cut into 1-inch cubes. Place squash in a large bowl and toss with olive oil, garlic, salt and pepper; stir until squash is well coated. Place seasoned squash on a rimmed baking sheet, sprayed with cooking spray, and roast in the oven for 35-40 minutes (turning once half way through baking). Remove from oven and sprinkle with parsley; toss to coat. Serve immediately. Serving size: about 2/3 cup.
VARIATION: Add 1/4 cup shredded fresh parmesan cheese last few minutes of baking time.
NUTRITION INFO PER SERVING: 130 calories, 3.5g fat, 26g carb, 4g fiber, 5g sugar, 2g protein
any leftovers are great pureed into a soup the next day!