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.