This ridiculously easy and budget-friendly recipe is great with a single type of squash, or a couple of your favorite winter varieties like butternut, kabocha and hubbard. Sweet potatoes are also a good option. This roasted squash dish is not only a delicious addition to your Thanksgiving table, it’s also really good for you; it suits a variety of different dietary needs — it’s vegan, diabetes appropriate, low calorie, low sodium, gluten free and generally heart-healthy.
Super Simple Roasted Squash
- 5 pounds winter squash, seeded, peeled (if necessary for thicker-skinned squashes) and cut into 1/3-inch slices
- 2 tbsp extra virgin olive oil
- 1 ½ tsp sea salt
- freshly ground black pepper
- 3 cloves garlic, roughly chopped
- 1 handful chopped Italian parsley
1. Preheat oven to 400 degrees F.
2. Toss squash with 1 tablespoon extra virgin olive oil, salt and a sprinkle of black pepper. Line a baking pan with foil or baking parchment and spread the squash out evenly. Roast, stirring occasionally, until tender and lightly browned, 30 to 45 minutes.
3. Heat the remaining tablespoon extra virgin olive oil in a small skillet over medium heat. Add garlic and cook, stirring, until fragrant but not brown. Toss the roasted squash with the garlic and parsley. Check the seasoning and serve immediately.