Squash is one of our favorite remedies for surviving East Coast winters. Caramelized juices, from all varieties, are constantly dripping over the bottom rack of our oven.
Here, you’ll find a recipe that features one of our most beloved varieties, butternut, utilizing both its seeds and its flesh.
It’s a garlicky dish that works as a side to plenty of hearty winter meals, or slathered across a slice of crusty toast for an afternoon snack.
The seeds are designed to add crunch. Use the leftovers to top salads or grain bowls.
Garlic and Herb Butternut Squash
- January 1, 2020
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Ingredients
- 1 lg. butternut squash, peeled
- 3 Tbsp. olive oil (plus a drizzle, for roasting seeds)
- Salt and pepper, to season
- 5 garlic cloves
- 3 Tbsp. chopped parsley
- Garlic powder, a few dashes
Directions
- Step 1
- Preheat oven to 425F.
- Step 2
- Remove seeds from the squash. Place in a strainer and rinse under water to remove any remaining squash flesh. Lay seeds on a paper towel, and pat dry.
- Step 3
- Cut squash into small cubes. Toss with 1.5 Tbsp. of olive oil.
- Step 4
- Line one large and one small baking sheet with parchment paper. Scatter the squash in a single layer across the large baking sheet. Sprinkle with salt and pepper, to season. Place the seeds on the small baking sheet, and drizzle with olive oil, until lightly coated. Add a sprinkle of salt and garlic powder.
- Step 5
- Place both baking sheets in the oven. Set timer for 10 minutes. Stir seeds, and then return to the oven for five minutes, or until the seeds start to pop. Remove seeds from the oven, and transfer to a bowl to cool. Set the timer for another 20 minutes and let the squash continue to roast. Stir, and then bake for an additional 20-30 minutes, or until squash is lightly browned on all sides.
- Step 6
- Heat 1.5 Tbsp. of olive oil in a small, nonstick skillet over medium heat. Add garlic, and cook for 30 to 60 seconds, until garlic is fragrant and very lightly browned. Transfer skillet to a cool burner, and let oil cool for 5 to 10 minutes.
- Step 7
- Toss garlic oil, squash, and parsley. Top with 1 Tbsp. of the roasted squash seeds.
