Roasted butternut squash with garlic and herbs

Tender and sweet, this flavorful side makes a perfect complement to a Thanksgiving or holiday dinner. Squash is packed with gum-building vitamins A and C, and garlic can give your immune system a boost.

5 pounds of butternut squash
3 cloves of garlic
2–3 sprigs of fresh parsley
2 tablespoons of chopped thyme
2 tablespoons of extra-virgin olive oil
1 ½ teaspoons of salt
¼ teaspoon of pepper
Preparation: Wash, peel and seed the squash. Cut it into one-inch cubes. Preheat oven to 375. Chop the parsley, and mince the garlic.

Put the squash cubes in a large bowl, and add 1 tablespoon of olive oil, 1 ½ teaspoons of salt and 1/4 teaspoon pepper. Toss until well mixed. Spread the cubes evenly on a baking sheet. Roast for 30–45 minutes until tender and lightly browned. Pour 1 tablespoon of olive oil into a skillet with the minced garlic, and cook for about a minute on medium-low heat. Place cooked squash in a serving dish, and toss with garlic. Sprinkle with parsley and thyme.
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