Make Us Your Home Page
Make Us Your Home Page
Bookmark Allrecipes.com
Bookmark This Page
New Users!
Create your FREE Allrecipes.com recipe box
.
Recipes
|
Ingredients
|
Articles
|
More »
Advanced Search
Glossary Search
Collection Search
User Name
Password
Remember me?
Forgot password?
My Profile
My Stuff
Recipes
Budget Cooking
Recipe Exchange
Holidays
Baking
Thanksgiving
More Recipes Like This
Lemon-Maple Butternut Squash
Butternut Squash Fries
Whipped Butternut Squash
Amazing Butternut Squash
Butternut Squash Supreme
MORE
Top Related Articles
Glazed Butternut Squash (Video)
Apple Stuffed Acorn Squash (Video)
Winter Squash: How To Cook It
Winter Squash Types
turban squash
Zucchini and Summer Squash
Twice Baked Potatoes (Video)
Sweet Potatoes
Speedy Side Dishes: Fall and Winter
Baking with Fresh Pumpkin
Related Collections
Butternut Squash
Fall - Fresh Winter Squash
Fresh Winter Squash
Winter Squash
Memorial Day Side Dish
Free Membership
Join the Allrecipes Community!
Contests and Sweepstakes
Create a Recipe Box
Sign Up For Newsletters
Manage Emails
Favorite Products
Comparison Shop
TasteBook
Create-A-Cookbook
Cookbooks
Magazines
Cooking In Style Club
Shop
Culinary Schools
Print This Recipe
Full Page
3x5 Card
4x6 Card
Email This Recipe
LEARN MORE
Garlicky Baked Butternut Squash
SUBMITTED BY:
Anita Bukowski
PHOTO BY:
InTheDesert
"The mild garlic flavor in this dish makes for a deliciously different treatment for butternut squash. --Anita Bukowski"
RECIPE RATING:
Read Reviews
(110)
Review/Rate This Recipe
PREP TIME
10 Min
COOK TIME
50 Min
READY IN
1 Hr
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS
2 tablespoons minced fresh parsley
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
3 1/2 pounds butternut squash, peeled and cut into 1-inch cubes
1/3 cup grated Parmesan cheese
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
DIRECTIONS
In a large bowl, combine the parsley, oil, garlic, salt and pepper. Add squash and toss to coat.
Transfer to an ungreased shallow 2-qt. baking dish. Bake, uncovered, at 400 degrees F for 50-55 minutes or until squash is just tender.
ADVERTISE WITH US
ADVERTISEMENT
REVIEWS
Reviewed on Dec. 4, 2007 by
naples34102
X
Full Review
naples34102
Dec. 4, 2007
The beauty of this dish is not only in it's simplicity, but also for the fact that it's delicious and is a beautiful and colorful addition to your dinner plate. This is one of those recipes that needs no tweaking, no changes. Whether it's 25 minutes or 50 minutes as other reviewers stated, bake the squash for as long as your oven requires. Other than that this is just a simply perfect recipe, perfect dish as written... subtle, mellow and sublime. Oh...hubby the squash hater not only tolerated it, but liked it. And our picky dinner guest went back to the kitchen for seconds! Go figure--must be the recipe!
Was this review helpful?
[
YES
]
57 users found this review helpful
The beauty of this dish is not only in it's simplicity, but also for the fact that it's...
MORE
MORE
Reviewed on Jan. 29, 2008 by Elle
X
Full Review
Elle
Jan. 29, 2008
THIS is the only way my friend and frequent dinner guest wants me to cook butternut squash from now on. I make a killer butternut bisque (previous butternut squash fave dish), but this was fabulous! I increased the garlic (doubled it), I used dried parsley, and I cubed the squash on the small-ish side. Mine took about 35 minutes to cook. I added the Parmesan cheese after 25 minutes in the oven. I usually like to add freshly grated cheese to these kinds of recipes, but I didn't have any so I used the Parmesano/Romano grated blend. I lined the baking dish with non-stick aluminum foil for easier clean-up. This recipe rocks! Mine looked very pretty with the green parsley contrasting the orange/yellowish squash so I'd say you can make this as a side for guests and serve it on a pretty serving plate.
Was this review helpful?
[
YES
]
33 users found this review helpful
THIS is the only way my friend and frequent dinner guest wants me to cook butternut squash...
MORE
MORE
Reviewed on Oct. 18, 2006 by RRSPANGLE
X
Full Review
RRSPANGLE
Oct. 18, 2006
This was pretty good. It cooked must faster than listed, about 30 minutes. I think maybe 400 degrees is just too hot, it tastes a little like burnt garlic, and the edges of the pieces of squash burned. I'll probably make it again but on a lower heat.
Was this review helpful?
[
YES
]
20 users found this review helpful
This was pretty good. It cooked must faster than listed, about 30 minutes. I think maybe 400...
MORE
MORE
Reviewed on Sep. 25, 2007 by m.gambalie
X
Full Review
m.gambalie
Sep. 25, 2007
WONDERFUL! After reading other comments I decided to experiment tonight-- I set a timer at 15 minute intervals, stirred, tasted, and continued... 30 min's results in a very good dish, but not the full nutty flavor of roast garlic you will get with longer time. At 45 minutes, the squash was too soft to stir without mashing, and a bit watery; I watched it carefully during the last 15 and removed it before it burned. The texture firmed up nicely, the flavor just wonderful. My wife came home a few minutes after I finished, the house filled with the pleasant aroma, and *had* to taste-- her response: "Please make that one again".
Was this review helpful?
[
YES
]
17 users found this review helpful
WONDERFUL! After reading other comments I decided to experiment tonight-- I set a timer at 15...
MORE
MORE
Reviewed on Jan. 6, 2008 by Jeri L.
X
Full Review
Jeri L.
Jan. 6, 2008
This smelled wonderful while it was roasting! I used delicata squash, added the cheese about half way through and stirred the squash several times, letting it go for 50 minutes total. Next time I'll line the pan with non-stick foil so that I don't lose any of the crusty brown bits (and cleanup is easier).
Was this review helpful?
[
YES
]
15 users found this review helpful
This smelled wonderful while it was roasting! I used delicata squash, added the cheese about...
MORE
MORE
Reviewed on Oct. 30, 2006 by cheezyzombie
X
Full Review
cheezyzombie
Oct. 30, 2006
This recipe was a hit at my house! I was afraid there might be too much garlic but it really tasted just right. And like the previous reviewer, mine cooked much faster- about 35 minutes. That is a good thing!
Was this review helpful?
[
YES
]
13 users found this review helpful
This recipe was a hit at my house! I was afraid there might be too much garlic but it really...
MORE
MORE
Reviewed on Nov. 23, 2007 by
InTheDesert
X
Full Review
InTheDesert
Nov. 23, 2007
Super tasty! I poked holes in the squash and nuked for 8 mins, turning over half way through. Then I used a potato peeler to peel the skin off. This made it a lot softer for removing the seeds and cubing the squash. I thought the oven temp. was too hot so cooked at 375 for about 1 hr 10 mins, stirring the squash regularly throughout the cooking time. I added the cheese AFTER I pulled it out and mixed in, as well as a TBSP. of butter and some more salt. It was really good!
Was this review helpful?
[
YES
]
8 users found this review helpful
Super tasty! I poked holes in the squash and nuked for 8 mins, turning over half way through....
MORE
MORE
Reviewed on Feb. 17, 2008 by
Mamalee33
X
Full Review
Mamalee33
Feb. 17, 2008
Really tasty! You just need to drizzle oil on the squash until it's covered. Too much will make it greasy. I also roasted some red peppers in the broiler and added close to the end of cooking. I cooked on 400 degrees and it took close to an hour, I like it soft. I used 3 BIG cloves of garlic and sprinkled parmesean at the end just before serving. Put it in the oven on warm with the lid and it kept nicely until I was done bathing the baby!! Will do again!
Was this review helpful?
[
YES
]
7 users found this review helpful
Really tasty! You just need to drizzle oil on the squash until it's covered. Too much will...
MORE
MORE
Reviewed on Jun. 10, 2008 by
ABQKieslings
X
Full Review
ABQKieslings
Jun. 10, 2008
This was really good! I micro'd the squash for 5 minutes, and it made peeling and dicing a breeze. The only thing I added, by accident, was 1 tbsp. dry green chile rub. I live in New Mexico, so it's easy to come by. It turned out fantastic! Mine cooked in about 35 minutes.
Was this review helpful?
[
YES
]
6 users found this review helpful
This was really good! I micro'd the squash for 5 minutes, and it made peeling and dicing a...
MORE
MORE
Reviewed on Oct. 22, 2007 by
Spryte
X
Full Review