Dr. Nandi’s Roasted Garlic Squash

Dr. Nandi’s Roasted Garlic Squash

  • 5 lb winter squash (such as butternut, buttercup,hubbard, peeled, seeded and cut into 1-inch chunks)
  • 2 Tbsp extra-virgin olive oil (divided)
  • 1 1/2 tsp salt
  • 1/4 tsp freshly ground pepper (divided)
  • 3 cloves garlic (minced)
  • 2 Tbsp chopped Italian parsley
  1. Preheat oven to 375°F.
  2. Toss squash with 4 tsp oil, salt and 1/4 tsp pepper.
  3. Spread evenly on a large baking sheet.
  4. Roast, stirring occasionally, until tender throughout and lightly browned, 30 to 45 minutes
  5. Heat the remaining 2 tsp oil in a small skillet over medium heat.