This recipe from Eating Well can be a side dish or light main course.


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

2 tablespoons extra-virgin olive oil, divided

1½ teaspoons salt

¼ teaspoon freshly ground pepper, divided

3 cloves garlic, minced

2 tablespoons chopped Italian parsley


  1.  Preheat oven to 375°F. Toss squash with 4 teaspoons oil, salt and ¼ teaspoon pepper.


  1.  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).


  1.  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.



Serving size: about ¾ cup

Per serving: 103 calories 3 g fat(0 g sat); 6 g fiber; 20 g carbohydrates; 2 g protein; 38 mcg folate; 0 mg cholesterol; 4 g sugars; 0 g added sugars; 21568 IU vitamin A; 30 mg vitamin C; 81 mg calcium; 1 mg iron; 357 mg sodium; 552 mg potassium

Nutrition Bonus: Vitamin A (431% daily value), Vitamin C (50% dv)