Price Chopper Recipes

http://www.pricechopper.com/Recipes/Detail/30589/

Oven-Roasted Squash with Garlic & Parsley

EatingWell

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.)

Yield: 10 servings, about 3/4 cup each

Preparation Time: 1 hour

Ingredients

5 pounds winter squash (butternut, buttercup, kabocha or hubbard), peeled, seeded and cut into 1-inch pieces
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

Nutrition Facts

Yield: 10 servings, about 3/4 cup each

Approximate Nutrient Content per serving:

Calories: 104
Calories From Fat: 27
Total Fat: 3g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 357mg
Total Carbohydrates: 21g
Dietary Fiber: 6g
Protein: 2g

Vitamin A (430% daily value), Vitamin C (50% dv), Potassium (16% dv).

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Preheat oven to 375 degrees F.

Toss squash with 4 teaspoons oil, salt and 1/4 teaspoon pepper. Spread evenly on a large baking sheet. Roast, stirring occasionally, until tender throughout and lightly browned, 30 to 45 minutes (depending on the variety of squash).

Heat the remaining 2 teaspoons oil in a small skillet over medium heat. Add garlic and cook, stirring, until fragrant but not brown, 30 seconds to 1 minute. Toss the roasted squash with the garlic and parsley. Taste, adjust the seasoning and serve.

Be the first to comment on this recipe!

Add a Comment Login

Price Chopper Recipes

http://www.pricechopper.com/Recipes/Detail/30589/

PWS 20