Oven-Roasted Squash With Garlic & Parsley - cooking recipe

Ingredients

5 lbs winter squash, peeled, seeded and cut into 1-inch chunks (such as butternut, buttercup, kabocha or hubbard)
6 teaspoons extra virgin olive oil, divided
1 1/2 teaspoons salt
1/4 teaspoon fresh ground pepper
3 garlic cloves, minced
2 tablespoons Italian parsley, chopped

Preparation

Preheat oven to 375'F.
Toss squash with 4 teaspoons oil, salt and pepper. Spread evenly on a large baking sheet. Roast, stirring occationally, 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.