It doesn’t get simpler than this. Season your squash with a little garlic, salt, pepper and parsley and you have a colorful addition to your dinner table that is full of flavor.
Hint: Buy peeled and cut squash to save time! For frozen squash: Defrost, separate and pat cubes dry before browning and roasting.
Roasted Butternut Squash
By November 2, 2014Published:
- 12 Servings
- 45 mins
- 6 pounds butternut squash peeled, seeded, cubed
- 6 large Garlic Cloves peeled,minced
- 5 tablespoons olive oil
- 1 cup Panko
- Freshly Ground Pepper
- 6 tablespoons Italian, Flat Leaf Parsley washed & minced (or 4 tablespoons dried parsley)
- 1 large skillet
- 1 large roasting pan
- Preheat oven to 325° F.
- Heat olive oil in skillet over medium flame. Add minced garlic and sauté until soft. Add squash to pan and stir well. Continue sautéeing until some of the squash cubes look slightly toasted. Season lightly with salt and pepper. Pour contents of skillet into roasting pan. Spread cubes out so that they are mainly in a single layer. Sprinkle the top with Panko. Place pan in the oven and roast for 30-45 minutes or until it is firm-tender-easy to pierce with a knife but still holding its shape. Sprinkle with parsley and toss well, Transfer squash to a serving dish. Serve hot or at room temperature.