Oven-Roasted Squash with Garlic & Parsley

Name: Oven-Roasted Squash with Garlic & Parsley
Yield: 10
Ingredients: 5 pounds winter squash (such as butternut, buttercup, kabocha or hubbard), peeled, seeded and cut into 1-inch chunks (see Tip); 2 tablespoons extra-virgin olive oil, divided; 1 1/2 teaspoons salt; 1/4 teaspoon freshly ground pepper, divided; 3 cloves garlic, minced; 2 tablespoons chopped Italian parsley

Oven-Roasted Squash with Garlic & Parsley was pinched from <a href="http://www.cooking.com/recipes-and-more/recipes/Oven-Roasted-Squash-with-Garlic-Parsley-recipe-12161.aspx?CCAID=cknwrdne04914bd" target="_blank">www.cooking.com.</a>

"Winter squash becomes tender and sweeter when roasted -- a delicious side for a holiday dinner. Look for interesting squash like kabocha or hubbard at your farmers’ market and try them in this recipe. (Recipe adapted from Alice Waters.) Make Ahead Tip: Cut squash up to 1 day ahead; store airtight in the refrigerator...."

INGREDIENTS

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5 pounds winter squash (such as butternut, buttercup, kabocha or hubbard), peeled, seeded and cut into 1-inch chunks (see Tip)

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2 tablespoons extra-virgin olive oil, divided

•

1 1/2 teaspoons salt

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1/4 teaspoon freshly ground pepper, divided

•

3 cloves garlic, minced

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2 tablespoons chopped Italian parsley

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