Garlicky Baked Butternut Squash

Garlicky Baked Butternut Squash

"The mild garlic flavor in this dish makes for a deliciously different treatment for butternut squash. --Anita Bukowski"
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Ingredients

1 h servings
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Original recipe yields 6 servings

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Directions

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  1. In a large bowl, combine the parsley, oil, garlic, salt and pepper. Add squash and toss to coat.
  2. 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.

Reviews

455
  1. 615 Ratings

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Most helpful positive review

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...

Most helpful critical review

Maybe it was the variety of garlic I used, but the amount called for in the recipe was overwhelming. You couldn't taste anything but garlic.

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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...

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 fabul...

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 t...

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 tim...

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 ...

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 seed...

I LOVED this! I replaced the parsley with rosemary to accompany the chicken I was baking... I reduced the olive oil to 1 TBLS to cut back on the fat. I don't care for sweetened squash and this...

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...

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 ...

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